Make with your favorite Morovino Red, serve with the rest of the Morovino Red
1 jar Ragu Roasted Garlic Robusto pasta sauce (or your favorite)
½ C. of Morovino red wine of your choice: Barbera, Sangiovese, Cabernet, Dolcetto
1 t. garlic powder
1 t. dried basil
½ bag frozen chopped spinach fresh pepper to taste
1 lb your favorite pasta
Get home from shopping. Kick off shoes (this dish must be prepared barefoot or in slippers). Dump sauce ingredients in a big pot. Bring to a simmer, but not a boil. Let sauce simmer until pasta is done. Fill a big pot with water and bring to a boil. Dump in your favorite pasta. Cook it until pasta is done. Drain pasta. Put pasta back in big pot. Dump sauce on top and toss. Put on plates and top with grated cheese if you have it. If not, oh well. It’s got spinach and tomatoes in it—in Mrs. Vino’s book that means you don’t need a salad, vegetable, bread or anything else. It’s a complete meal all by itself. Sure it’s a “cheat.” But there is an art to doctoring up canned or jarred products and the holidays are the perfect time to explore that art! I don’t care what anyone says—if you applied heat or cut something, you COOKED it.