Red Wine Pasta Sauce
Servings: 6 people
Calories: 91kcal
Add a touch of elegance to your weeknight dinners with this quick and easy Red Wine Pasta Sauce. With deep layers of flavor and simple ingredients, it’s one of the best ways to use leftover red wine and is versatile enough for spaghetti, lasagna, stuffed shells, and more!
Print Recipe
Equipment
- Saucepan
Ingredients
- 2 Tablespoons extra-virgin olive oil
- ½ onion grated or finely minced
- 1 teaspoon dried oregano
- 3 cloves garlic minced
- ¼ cup tomato paste
- 1 cup dry red wine
- 2 28-ounce cans crushed tomatoes
- 1 large fresh basil sprig
- 1 teaspoon kosher salt plus additional, to taste
- ½ teaspoon sugar plus additional, to taste
For Serving (optional):
Instructions
- In a medium, heavy-bottomed saucepan, heat the olive oil over medium-high heat. Add onion, oregano, and a pinch of salt. Cook, stirring occasionally, until the onion is lightly golden, 5–7 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Stir in the tomato paste and cook for 1 minute.
- Add the wine and scrape any browned bits from the bottom of the pot. Allow the wine to reduce by half, about 3-5 minutes.
- Add the tomatoes, basil sprig, salt, and sugar.
- Bring the sauce to a simmer over medium-high heat. Then reduce the heat to medium-low, cover and continue to simmer for 20 to 30 minutes.
- Remove and discard the basil sprig. Season with additional salt and sugar, to taste. Enjoy!
Nutrition
Calories: 91kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 475mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 168IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 0.4mg