Angel Hair alla Sweet Vermouth with Goat Cheese and Basil
  • 2- 14.5 ounce cans Muir Glen Diced Tomatoes
  • ¼ cup diced onion
  • 2 garlic cloves, minced
  • ½ tsp Italian seasoning
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • ½ cup sweet vermouth
  • 2 ounces goat cheese
  • 2 ounces mascarpone cheese
  • Pinch of red pepper flake
  • 10 ounces angel hair or thin spaghetti
  • Salt and pepper to taste
  1. Bring a large pot of water to a rolling boil. Season liberally with salt. Add pasta, cook until al dente.
  2. While the pasta is cooking, make sauce.
  3. In a large skillet, heat ½ tablespoon olive oil over a medium flame. Add onion and garlic; sauté until soft, about three to four minutes. Add in sweet vermouth; simmer until reduced by half.
  4. Add tomatoes, Italian seasoning, sugar, salt and red pepper flakes. Simmer for 10-15 minutes.
  5. Turn the heat down to low and stir in goat cheese and mascarpone. When the pasta is ready, add to sauce. Reserve cooking liquid. Toss pasta with sauce, if necessary add a little bit of pasta water until you reach your desired consistency. Season to taste with salt and pepper.
Recipe by Cooking for Keeps at