After prepping the syrup,I still had about a half a bottle of port left, so as a way to use more of it up, I added some to a pasta sauce, and it turned out really good! It gave it a slightly sweet, richer flavor, and was pretty dang good, if I do say so myself.
Here's what I did for the Port Pasta Sauce (I made this up as I went along, so the amounts are approximate):
- Saute 1/4th of chopped onion and 3 chopped garlic cloves in olive oil.
- Add 1 can of fire roasted diced tomatoes to the sauteed onion and garlic, heat for 2-3 mins on medium.
- Add about 1/4th can of chicken broth, about 2-3 tablespoons of EVOO, about 2-3 tablespoons of heavy cream (to thicken the sauce), salt, pepper, basil, and parsley to taste, cook for another 2-3 mins.
- Add 1/4th cup of port wine, cook yet another 2-3 mins, and by now your pasta should be about ready, so combine the sauce with the pasta and enjoy!
Now if only I could stop being inspired to cook things with so many dang carbs in them, I might actually be successful at dieting someday. Delicious, evil, carbs....
Have you tried cooking with wine before?
Have you tried cooking with wine before?
