Pisco Pasta Sauce

Course: All Recipes, SaucesCuisine: Peruvian

Cups

Introducing Pisco Pasta Sauce: A fusion of Peruvian flair and Italian comfort. Sautéed red onions and garlic blend with vibrant Peruvian Yellow Pepper paste, enriched by the unmistakable aroma of oregano. Simmered in Pisco and plum tomatoes, then finished with cream and Parmesan, creating a velvety texture that hugs every penne rigate. Enjoy a symphony of flavors, balanced with a sprinkle of fresh oregano and Parmesan.

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Ingredients

1/4 cup olive oil
2 1/2 cups small diced red onion
2 Tbsp minced garlic
1/4 cup Fresh Peruvian Yellow Pepper paste
2 tsp dried oregano
1 cup Pisco
2 28-ounce cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
1 pound penne rigate or other short pasta shape
2 Tbsp chopped fresh oregano, plus extra for serving
1 cup heavy cream (or less, to taste)
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Directions

Heat oven to 375° F.
Heat the olive oil in a large (12-inch) ovenproof sauté pan—the pan should have a tight-fitting lid (if you don't have one, use a Dutch oven)—over medium heat, uncovered. Add the onions and garlic and cook for about 5 minutes until the onions are translucent. Add the red pepper flakes and dried oregano and cook for 1 more minute. Add the Pisco and simmer for 5 to 7 minutes, until the mixture is reduced by half.
Meanwhile, pass the tomatoes through a food processor. Add 2 tsps salt and 1/2 tsp of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
Bring a large pot of salted water to a boil and cook the pasta al dente. Drain and return to the pot.
Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.
Reheat the sauce, add 1 Tbsp fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Add the sauce to the pasta, reserving any excess, and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate. Save any extra sauce for more pasta or pizza with fresh mozzarella.