Italian Recipe - Maccheroncini with Eggplant Sauce

We love tomato sauce, and our new Migliarese sauce with eggplant is a good way to add something extra to traditional recipes. This is a quick, hearty recipe and makes for a great dinner on busy nights!

Ingredients:

• 1 lb. Astorino Maccheroncini pasta
• 2 T Migliarese Extra Virgin Olive Oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 cup red wine
• 1 pound shredded chicken
• 1 jar Migliarese sauce with eggplant
• Salt and pepper to taste
• Fresh herbs like oregano, parsley, and basil
• Grated Pecorino Romano cheese

Directions:

1. Bring a large pot of water to a boil.
2. In a large pan, heat the olive oil and saute the onion until golden. Add the garlic and cook until fragrant.
3. Reduce heat to medium and add the chicken, sauce with eggplant, and red wine. Stir well. Allow the sauce to simmer on low heat.
4. Meanwhile, cook the pasta until desired taste, approximately 10 to 13 minutes.
5. Drain the pasta, but do not rinse. Pour the pasta back into the pot and incorporate the sauce. Season with salt, pepper, and fresh herbs to taste.
6. Garnish with grated Pecorino Romano cheese.

Serve with a red wine like Trambusti Chianti. This hearty sauce is the perfect combination for a chianti, especially one with a harmonious and fresh taste.