Long Meadow Ranch

Penne Pasta with Roasted Tomato Sauce

 Penne with Roasted Tomato Sauce

"Think of this as a vehicle for all of those lovely late season tomatoes and peppers that seem to surprise us each season.  I love to pair tomatoes, peppers and onions with chevre.  It lends a nice acidity to play with the sweetness of the roasted vegetables.  If you really want to add a great depth of flavor, roast your vegetables over wood, or charcoal." - Sheamus


1 qt. small heirloom tomatoes (about the size of a golf ball)
2 jalapenos
2 Anaheim or Gypsy peppers
2 medium bell peppers
1 medium red onion, cut into ¼” rings
5 cloves fresh peeled garlic
3 tablespoons fresh oregano, roughly chopped
1 lb LMR Grass-fed Ground Beef
15-20 leaves of fresh basil, plus more for garnish
1 ½ tsp salt
2 tbsp Napa Valley Select Extra Virgin Olive Oil
penne rigate
4 oz goat cheese


Place all peppers, onion and tomatoes on a sheet pan and broil under high heat until the skin is blistered and separating from the flesh. 

Place oregano, garlic and basil in a blender.  When the vegetables are blistered, remove the seeds from the peppers and add to the blender.  Blend on high, until sauce is smooth.

Heat a sauce pan over medium heat.  Add Napa Valley Select and begin to cook beef.  Add 1 cup of the sauce and move it with a wooden spoon to break up any clumps of beef.  You want small pieces of beef distributed throughout the sauce. 

Add remainder of sauce and reduce by 1/3.  Season with salt.  While the sauce is cooking, cook the Penne in heavily salted water and drain, saving ¼ cup of the cooking water. Add pasta and cooking water to the sauce and cook until the sauce sticks to the pasta. 

Plate in a large bowl.  Drizzle with Napa Valley Select, sprinkle with goat cheese and place torn leaves of basil on top.

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