Okay, remember the grapes we marinated in wine last week?
Well, if you haven’t eaten all of them, you can roast them (yup, you heard me right — roast them), to use in this amazing pasta sauce — along with their marinade!(If you did eat all of them, no biggie, just make them today and you’ll be ready to cook this sauce over the weekend, or check my note at the bottom for quick alternative.)
This sauce is rich, creamy, sweet, and bursting with flavor! And it’s divine spooned over wide, flat noodles!I know since you learned that National Soup Swap Day is this Saturday, you might be busy making soup this weekend, and you should be.
However, there’s more than one night in the weekend, and you will absolutely wow your guests (or yourself ;-)), with this pasta!
So . . . just do it!
- about 8 ounces of your favorite pasta
- olive oil for the baking sheet and sauté pan
- 2 cups Wine Marinated Grapes
- 2 cups thinly sliced red onion
- 2 tablespoons roughly chopped fresh sage
- 1/2 cup marinade from the Wine Marinated Grapes
- 8 ounces Mascarpone
- 1 tablespoon balsamic vinegar
- 1/4 cup pasta water
- sea salt and freshly ground black pepper
Cook about 8 ounces of your favorite pasta, and when you drain it, be sure to reserve about 1/4 cup of the pasta water! Set it aside.
Preheat the oven to 400 degrees F, and coat a baking sheet with olive oil.
Strain your Wine Marinated Grapes, being sure to save the marinated liquid! Measure 1/2 cup of the marinade and set it aside. Place 2 cups of the grapes on the olive oil-coated baking sheet, sprinkle with salt, and generously season with the pepper.
Place the baking sheet in the preheated oven and roast the grapes until they are sizzling and beginning to brown, about 10 minutes.
Meanwhile, coat a large sauté pan with olive oil and place it over medium-high heat. Add the onions and cook until they are soft and beginning to caramelize, about 10 minutes. Add the sage and cook until it's very aromatic, about 30 seconds. Deglaze the pan with the reserved 1/2 cup of the wine marinade, and over low heat, stir in the Mascarpone. Once it's blended, add the balsamic vinegar and reserved pasta water.
Season the sauce to taste with salt and pepper.
30 minutes ahead: Make the pasta.
25 minutes ahead: Roast the grapes and begin making the sauce.
This is a recipe that’s best when it’s made as close to serving time as possible.
The prep and cooking time does not include the time it will take to marinate the grapes — you can do this well in advance — a week ahead! Or, you can skip this step by roasting the grapes with the olive oil, salt and pepper, and then use 1/2 cup dry white wine to deglaze the pan. (I highly advise marinating if you can swing it.)
Since pasta water is starchy, it adds extra body to the sauce.