 Sweet currants make ordinary pasta sauce extraordinary in this less-than-30 minute recipe.
Ingredients
1 tablespoon olive or canola oil
1 cup diced onion
1 tablespoon honey
1 can (28-ounces) diced tomatoes, undrained
1/2 cup Sun-Maid Zante Currants
2 to 4 tablespoons red wine
1-1/2 teaspoons minced fresh rosemary (or 1/2 teaspoon dried)
1 package (12-ounces) bowtie or penne pasta, uncooked
4 cups small broccoli florets
Shredded Parmesan cheese
Directions:
HEAT oil in a wide skillet over medium heat.
ADD onions and cook 10 minutes, stirring often until very soft and golden brown.
STIR in honey.
ADD tomatoes with juice, currants, 2 tablespoons wine and rosemary.
BRING to a boil, reduce heat and simmer covered for 10 minutes or until sauce is thickened (remove lid if needed to reduce liquid).
ADD remaining 2 tablespoons wine if desired for flavor.
Meanwhile, COOK pasta according to package directions, adding broccoli during last 2 minutes of cooktime.
DRAIN.
SERVE sauce over pasta and broccoli.
TOP with Parmesan cheese.
Makes 6 servings.
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