This red wine pasta sauce is full of flavor, elegant, and incredibly easy to whip up! Whether you have leftover red wine or are looking for a pasta sauce that will up the ante, you’re in the right place!
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
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 (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
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
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.
NUTRITION
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