Red Wine Pasta Sauce
User Reviews
5.0
60 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
40 mins
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Servings
4 people (½ cup servings)
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Calories
227 kcal
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Course
Main Course
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Cuisine
American
Red Wine Pasta Sauce
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This red wine pasta sauce is an easy twist on a classic Italian marinara, and is made with fresh or canned tomatoes, onion, garlic, herbs and wine.
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Ingredients
- ¼ cup olive oil
- 1 onion, diced
- ¼ teaspoon salt
- 4 garlic cloves, diced
- 1 cup dry red wine
- 2 pounds fresh tomatoes (diced) or 28oz can diced or crushed tomatoes
- 1 teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
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Instructions
- Add the oil, onions and salt to a large, shallow pan. (Use a 12" pan or larger, see recipe notes.)Cook the onions over medium heat until they begin to brown (~5 min). Add the garlic and cook 1 more minute, or until the garlic is fragrant.
- Slowly pour half the wine into the pan. Let it come to a simmer, and then add the remaining wine. Continue to simmer the wine for 5 minutes.
- Add the tomatoes, oregano, and red pepper flakes to the pan. Increase the heat to medium-high and bring to a simmer.
- Simmer the tomatoes for 20-25 minutes, or until most of the water has evaporated and the sauce has thickened.Taste the sauce and add more chili flakes, salt, or oregano if desired. Simmer 1-2 more minutes if you added more seasoning.Serve immediately along with fresh pasta, refrigerate and use within 4-6 days, or freeze and use within a year.
Notes
- Yields: ~2 cups marinara sauce.
- Pan Size: Some readers have reported that their 12″ pans were too small for the volume of sauce. You may find a heavy Dutch oven works best for you, although I’ve always had success with my 12″ carbon steel pan.
- Smoother Sauce with Fresh Tomatoes: Canned tomatoes are peeled, and will yield a smoother sauce with less texture. If you’re using fresh tomatoes and want an extra-smooth marinara, you have two options.
- Peel the tomatoes first. Use a knife to mark an X on each tomato, and then blanch them in boiling water until the tomato peel loosens (~15-30 seconds). Peel, and then proceed with the recipe. Crush tomatoes with your hands instead of dicing.
- Blend the sauce. After cooking, add the sauce to a blender or use an immersion blender to blend the peels into the sauce.
- Varieties of tomatoes: For the thickest sauce, use San Marzano tomatoes (or other varieties of Roma tomatoes). However, this recipe works well with juicy tomatoes as well.
Nutrition Information
Show Details
Calories
227kcal
(11%)
Carbohydrates
14g
(5%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Sodium
161mg
(7%)
Potassium
590mg
(17%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1926IU
(39%)
Vitamin C
34mg
(38%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people (½ cup servings)
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Calories | 227kcal | 11% |
| Carbohydrates | 14g | 5% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Sodium | 161mg | 7% |
| Potassium | 590mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1926IU | 39% |
| Vitamin C | 34mg | 38% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
60 reviews
Excellent
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