Pasta-Mussel Medley with Red Sauce & Reese White Cooking Wine
Preparation Time: 10 min
Cooking Time: 10 min
Serves 4
INGREDIENTS
- 1 – jar of Reese Roasted Bell Peppers pureed
- 1 cup Reese White Cooking Wine
- 3 cans Reese Mussels in Red Pepper Sauce
- 3 tbsp. DaVinci Extra Virgin Olive Oil
- 4 – 6 cups water
- 2 – 9 oz. packages fresh linguine
- 1 onion, chopped
- 3 – 4 cloves garlic, grated or finely chopped
- 1 tsp. Italian seasoning
- 1/2 tsp. red pepper, crushed
- 1 – 14 oz. can fire-roasted crushed tomatoes
- Parmesan cheese, to taste
- Salt and pepper, to taste
DESCRIPTION
Whip up this pasta medley in less than 20 minutes. It’s so flavorful you won’t believe how easy it is!
DIRECTIONS
1. In a large pot, boil 4–6 cups of water. Add pasta and let cook for 9–11 minutes.
2. Using a food processor, puree roasted peppers. Set aside.
3. In a deep skillet, drizzle olive oil until pan is coated over medium high heat.
4. Add onion, garlic, Italian seasoning, and crushed red pepper. Cook for 5 minutes, stirring continuously.
5. Add wine and reduce for 1 minute.
6. Stir in roasted peppers and crushed tomatoes. Season with salt and black pepper, to taste.
7. Mix in the mussels to the pan.
8. Using tongs, toss cooked pasta in the sauce to coat evenly.
9. Remove from heat; sprinkle with Parmesan cheese and serve hot.
2. Using a food processor, puree roasted peppers. Set aside.
3. In a deep skillet, drizzle olive oil until pan is coated over medium high heat.
4. Add onion, garlic, Italian seasoning, and crushed red pepper. Cook for 5 minutes, stirring continuously.
5. Add wine and reduce for 1 minute.
6. Stir in roasted peppers and crushed tomatoes. Season with salt and black pepper, to taste.
7. Mix in the mussels to the pan.
8. Using tongs, toss cooked pasta in the sauce to coat evenly.
9. Remove from heat; sprinkle with Parmesan cheese and serve hot.