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side angle of spaghetti and red sauce in a white bowl on a table with wine and cheese

Quick Red Wine Pasta Sauce

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 7 cups (enough for 2 pounds pasta) 1x
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Italian


Bold in flavor, savory and slightly tangy, this homemade red wine sauce makes an easy elegant dinner!


  • 3 tablespoons extra virgin olive oil, divided 
  • ½ cup grated onion* 
  • 1 tablespoon minced fresh oregano (or 1 teaspoon dried)
  • Salt and pepper
  • 2 garlic cloves, minced
  • 1 cup dry red wine (cotes du rhone, cabernet sauvignon or zinfandel)
  • 2 (28-ounce) cans crushed tomatoes 
  • 1 tablespoon honey
  • 2 tablespoons chopped basil, plus more to taste
  • 1 pound whole-wheat pasta, such as spaghetti or penne


Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until onion is softened and lightly browned, 5–7 minutes. Stir in garlic and cook until lightly golden brown, 1–2 minutes. 

Stir in ½ cup red wine and cook until nearly evaporated, about 2 minutes. Add remaining ½ cup and cook until reduce by at least half and a trail is left when a spatula is pulled through it, about 6 minutes. 

Stir in tomatoes and honey, bring to a simmer, and cook until slightly thickened, about 10 minutes. Off heat stir in remaining 1 tablespoon oil and basil; season with additional basil, salt and pepper to taste.



Store sauce in an airtight container in the refrigerator for up to 5 days.

Store in resealable zipper-lock bags in the freezer for up to 4 months. 


  • Serving Size: 1/2 cup sauce
  • Calories: 113
  • Sugar: 5g
  • Sodium: 371mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: red wine pasta sauce, homemade pasta sauce, red wine pasta

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