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