Brown Butter Pasta & Kapama Sauce
Serves 4 • Time 30 mins
My dad grew up in a greek family in Chicago. His grandfather was the holder of the family recipes, including this indulgent pasta. While I never met my great-grandpa, (he died right before I was born at the age of 102!!!), his food lives on in our family.
As a child this was my all-time favorite meal. I requested it constantly, and it was the first thing I learned to cook on my own. Thus, over the years, this pasta sauce has been served to friends, high-school boyfriends, and a fair share of skeptical mothers. The butter and cinnamon gives this sauce its unique warm flavor, and makes it the thing I continue to crave when I need to be hugged from the inside. I hope that you find it as comforting and delicious as I do.
Ingredients
1 large (29oz) can good-quality tomato sauce
2 teaspoons extra virgin olive oil
1 small yellow onion diced
2 cloves garlic finely chopped or pressed
6 tablespoons butter (divided)
2 teaspoons dried oregano (divided)
1/2 teaspoon ground cinnamon
6 oz dry red wine (may sub water)
~ 3/4 oz microplane grated parmesan cheese
Kosher salt (to taste)
12 ounces dried penne or mostaccioli pasta
1/2 teaspoon garlic powder or 1 clove garlic finely chopped or pressed
1/3 cup grated parmesan cheese (plus more for topping)
Let’s Do It
Step 1
Put a pot of salted water on to boil over high heat. When the water boils, cook the pasta according to directions and desired texture; preferably al dente.
Step 2
Meanwhile, heat olive oil in a medium pot or saucepan over medium low heat. Once warmed, add onions and cook until softened, about 5 minutes. Add garlic and cook for another 2 minutes. Once onions and garlic have softened and are fragrant, add in wine and simmer, stirring gently, for about a minute. Add tomato sauce, 2 tablespoons butter, 1 teaspoon oregano, cinnamon, and a large pinch of salt. Simmer, stirring occasionally for about 20 minutes. Taste, and season with salt accordingly.
Step 3
After pasta is cooked and drained, heat 4 tablespoons of reserved butter in a lrage skillet over medium heat until golden brown and very fragrant. Add drained pasta to skillet and sprinkle with garlic powder, 1 teaspoon oregano, and a pinch of salt. Toss well, then add parmesan cheese. Cook pasta, tossing occasionally, until coated with brown butter and starting to lightly crisp, about 3 minutes.
Step 4
Remove pasta from skillet and top with kapama sauce and extra parmesan cheese. Enjoy with your leftover red wine and feel the coziness in your bones.