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Red Wine Pasta Sauce

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 4 people (½ cup servings)
Calories: 227 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Add the tomatoes, oregano, and red pepper flakes to the pan. Increase the heat to medium-high and bring to a simmer.
  4. 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

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

% 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.