Quick Red Wine Pasta Sauce
Description
Bold in flavor, savory and slightly tangy, this homemade red wine sauce makes an easy elegant dinner!
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Ingredients
- 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, such as 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 –2 pounds whole-wheat pasta, such as spaghetti or penne
Instructions
- 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.
Notes
- * Use a large-hole box grater.
- 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 4 people: cook 1 pound pasta and refrigerate or freeze any leftover sauce.
- Serving 6–8: cook 1½ to 2 pounds pasta.
Nutrition
Serving: 1/2 cup sauceCalories: 113kcalCarbohydrates: 10gProtein: 2gFat: 3gSodium: 371mgFiber: 2gSugar: 5g
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