MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Penne With Grappa
 Categories: Pasta
      Yield: 8 Servings
 
MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Olive oil
      1    Red onion; chopped
      3    Cloves garlic; minced
      1    Red Fresno chili; chopped
           - and seeded -OR-
      1 ts Crushed red pepper flakes
      2 ts Dried oregano
      1    Bay leaf
      1 c  Grappa
     56 oz Peeled whole plum tomatoes
           - (2 cans)
           Salt and pepper; to taste

MMMMM-------------------------FINISHING------------------------------
      1 c  Heavy cream
      1 c  Parmesan cheese; grated
 
  This recipe is a reworking of Ina Garten's Penne ala Vecchia
  Bettola that appears in her book, Barefoot Contessa Foolproof:
  Recipes you can Trust.
  
  Preheat oven to 375°F. In a Dutch oven or ovenproof lidded
  saucepan, heat the olive oil and then sauté the onions over medium
  heat until they begin to sweat. Add the garlic, chili pepper, bay
  leaf, and oregano and cook for a few more minutes. Add the Grappa
  and continue cooking until the liquid is reduced by half. Now add
  the tomatoes to the sauce, crushing them as you add them. Stir
  until well mixed, put on the lid, and place the pan into the oven
  for 1-1/2 hours.
  
  At the end of the cooking time, remove the pan from the oven and
  let cool for a bit. When cool enough to handle safely, remove the
  bay leaf and transfer the sauce to a blender. Blend until smooth.
  Return the blended sauce to the pan and reheat under a low flame.
  Add the cream and stir occasionally to avoid scorching.
  
  Meanwhile, make the pasta in a separate pot according to the
  package directions. When the pasta is almost done, drain and return
  the pasta to the sauce pot to finish cooking. Add a splash of pasta
  water if the sauce seems too thick. Stir the pasta and add the
  cheese. Continue stirring until the cheese is integrated into the
  pasta. Serve with a sprinkling of fresh oregano (optional).
  
  This sauce makes enough for 2 lb of pasta, or 8 servings.
  
  Tips: To get the maximum flavor, finish the pasta in the sauce.
  
  Recipe by Occasio Winery
  
  Recipe FROM: https://occasiowinery.com/penne-pasta-with-grappa/
 
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