Red Wine Pasta Sauce
User Reviews
5
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Prep Time
5 mins
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Cook Time
35 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
Description
The Red Wine Pasta Sauce starts with gently browning diced onions in olive oil with a pinch of salt to bring out their sweetness before adding garlic for additional aroma. Introducing dry red wine and letting it simmer reduces the wine's sharpness and concentrates flavor. Adding diced or crushed tomatoes with oregano and crushed red pepper flakes completes the sauce base. The mixture simmers until thickened, concentrating flavors and reducing water content from the tomatoes. The result is a robust sauce with a harmonious balance of savory, tangy, and mildly spicy notes.
The sauce is best served immediately over fresh pasta but can also be refrigerated for several days or frozen for longer storage. Its texture can vary depending on whether fresh or canned tomatoes are used; canned tomatoes yield a smoother sauce, while fresh tomatoes provide more texture. To smooth fresh tomato sauce further, peeling or blending can be done after cooking.
Choosing a pan large enough to accommodate the simmering sauce prevents overflow and aids even cooking. The recipe notes suggest that a heavy Dutch oven may be more suitable than a 12-inch pan depending on volume. This sauce serves approximately 2 cups, suitable for multiple servings of pasta or as a base for other dishes.
Ingredients
- ¼ cup olive oil
- 1 onion diced
- ¼ teaspoon salt
- 4 garlic cloves, diced
- 1 cup red wine dry
- 2 pounds tomatoes fresh diced or 28oz can diced or crushed
- 1 teaspoon oregano dried
- ¼ teaspoon red pepper flakes crushed
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
- The recipe yields about 2 cups of sauce, enough for several pasta servings.
- Use a sufficiently large pan, possibly a heavy Dutch oven, to prevent overflow during simmering.
- Canned tomatoes produce a smoother sauce; fresh tomatoes add texture but can be peeled or blended after cooking for smoothness.
- San Marzano or Roma tomatoes yield thicker sauce but any variety works.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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