So I learned to make this in Belize. I was bored with my repertoire and needed to add some variety. But because of lack of ingredients I was limited to just how “exotic” I could get on that small tropical island. I was flipping through my cookbooks which I shipped down to Belize but couldn’t find something that didn’t have at least one ingredient that I could’t find.
Somewhere along the line I came across Fabio Viviani. He was doing a series on Yahoo called Chow Ciao. I love his recipes because they are so easy to follow, delicious and authentic.
This dish is great because it cooks in one large skillet or dutch oven. I love to use my cast iron dutch oven but you can use any large skillet with a lid.
This recipe is best with fresh rosemary and thyme but I couldn’t always find those herbs fresh in Belize so I adapted it to using mostly dried. A full bodied red wine is recommended but I have used a Pinot Noir (my favourite wine) and although it is milder my husband really prefers it to the bolder red wine.
Whatever sauce is left-over keep it for other pasta dishes. It freezes really well in case you don’t want to use it right away. I love this sauce with gnocchi. Keep your opens open for my post of making gnocchi paired with this sauce. You’ll love it!!!