Red Wine Pasta Sauce

Course: Main Course

Cuisine: Italian

Servings: 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
Knife

Ingredients

2 Tablespoons olive oil extra-virgin
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 sprig fresh basil
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 2 Tablespoons olive oil over medium-high heat. Add ½ onion, 1 teaspoon dried oregano, and a pinch of salt. Cook, stirring occasionally, until the onion is lightly golden, 5–7 minutes. Add the 3 cloves garlic and cook until fragrant, about 1 minute.
Stir in the ¼ cup tomato paste and cook for 1 minute.
Add the 1 cup dry red 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 2 28-ounce cans crushed tomatoes, 1 large sprig fresh basil, 1 teaspoon kosher salt, and ½ teaspoon 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!

Notes

Storing

You can make this sauce ahead of time and store it in the refrigerator for up to 4 days or in the freezer for up to 3 months.
To reheat, thaw it in the refrigerator overnight and warm it in a saucepan on the stove over low heat, adding a splash of water or broth to thin the consistency, if needed.

Tips and Tricks

When deglazing the pan with the red wine, be sure to scrape up any stuck brown bits from the bottom with a wooden spoon. They add a ton of flavor!
According to Food & Wine, cooking the tomato paste for a minute before deglazing enhances its natural sweetness and umami flavor.
The longer the sauce simmers, the more time the flavors have to meld together, creating a richer sauce. Don’t rush the process!
Taste the sauce as it’s cooking and adjust the acidity with a pinch of white sugar as needed.
Is the sauce too thick? Stir in a splash of leftover pasta cooking water to thin it out.
If you prefer a smoother sauce, use an immersion blender to puree it to your desired consistency.

Variations

Sautéed mushrooms, black olives, or capers for depth and a delightful umami kick.
Red pepper flakes for a touch of heat.
A splash of heavy cream to make the sauce extra creamy.
Finish it with a pat of butter for an extra velvety consistency and rich flavor.

Nutrition