Vin santo is what makes this sauce "drunken," but you could use other sweet dessert wines or a fruity red wine, as desired. Part of the wine is added at the beginning and cooked until evaporated, to deglaze the pan and concentrate the flavors of the sauteed onion and tuna; the rest is added at the end, for extra flavor. Short tubular shapes like penne, ziti, and rigatoni are the best ones to cradle the sauce, and all can be used in this recipe.
- 400 grams penne pasta
- 1 onion (Tropea variety, may substitute with a red onion)
- 3 cans tuna packed in oil (drained and chopped finely)
- 400 grams tomato puree
- 100 milliliters vin santo (may substitute a sweet dessert wine)
- 1/2 cup water
- extra-virgin olive oil (Good quality)
- Slice the onion finely.
- Place some extra virgin olive oil in a terracotta saucepan with the onion and the tuna.
- Saute for a few minutes.
- Add 80 milliliters of the Vin Santo and allow it to evaporate completely.
- Cook for 15 to 20 minutes on low heat.
- Add the tomato puree, water, a teaspoon of sugar, and a pinch of oregano.
- Season with salt, cover and cook on medium-low heat for approximately 30 minutes.
- After 15 minutes, add the remaining wine and complete the cooking process. The sauce should be thick.
- In the meantime, cook the pasta and drain when ‘al dente’.
- Add the pasta to the sauce.
- Stir well and serve.
|Calories530Calories from Fat60|
|% DAILY VALUE|
|Calories from Fat60|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.