This red wine pasta sauce recipe is a delicious way to make your pasta night special. It uses simple ingredients like red wine, tomatoes, garlic, and olive oil to create a sauce that's full of flavor and depth. The red wine adds a richness that can't be beaten, transforming ordinary tomato sauce into something extraordinary.
Whether you're cooking a romantic dinner or just want to spice up your weekly pasta routine, this sauce is perfect. It's easy to make, requiring only a few steps, and the result is a restaurant-quality dish that will impress anyone who tastes it.
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Why This Recipe Works
What makes this red wine pasta sauce so good is the way the flavors blend together. The red wine adds a complexity and depth that you don't get with regular tomato sauces. It deepens the tomato flavor while adding a slight tanginess that's irresistible. The garlic and olive oil provide a fragrant base, ensuring that every bite is bursting with Mediterranean aromas. Plus, the addition of fresh basil at the end brings a brightness that lifts the sauce, making it fresh and vibrant.
Another reason to make this sauce is its versatility. It pairs beautifully with any type of pasta, from spaghetti to penne, and complements a wide range of dishes. Whether you're looking to dress up a simple plate of pasta or use it as a base for more elaborate dishes like lasagna or a meatball sub, this sauce works wonderfully. It's also easy to adjust to your taste; you can add more garlic, a pinch of chili flakes for heat, or a bit more wine for a richer sauce. This flexibility means you can make it your own, ensuring it's a recipe you'll come back to time and again.
Ingredients
Red Wine: Adds depth and a rich flavor to the sauce. Choose a dry red wine like Merlot or Cabernet Sauvignon for the best results. Substitute with grape juice or broth for a non-alcoholic version.
Canned Tomatoes: The base of the sauce, providing body and acidity. Crushed or diced tomatoes work well. Fresh ripe tomatoes can be used in the summer for a fresher taste.
Garlic: Adds aromatic flavor that complements the wine and tomatoes. Fresh garlic is preferred, but garlic powder can be a quick substitute.
Olive Oil: Used to sauté the garlic, adding a smooth texture and Mediterranean flavor. Can be substituted with any vegetable oil, but olive oil is recommended for its taste.
Basil: Brings a fresh, herby brightness to the sauce. Fresh basil is ideal, but dried basil can be used in a pinch.
Tips
- Use a wine you'd enjoy drinking; its flavor will be prominent in the sauce.
- Let the sauce simmer to develop depth of flavor.
- If the sauce is too acidic, a pinch of sugar can help balance it.
- Fresh herbs added at the end of cooking retain more flavor.
- Reserve some pasta water to adjust the sauce consistency if needed.
How to Serve
This red wine pasta sauce pairs beautifully with various pasta types, enriching your meal with its robust flavors. It's versatile and can enhance simple dishes or be part of a more elaborate meal.
- Over Spaghetti: A classic pairing, the sauce clings to the strands, making every bite flavorful.
- With Meatballs: The rich sauce complements the savory taste of meatballs, creating a comforting dish.
- As a Base for Lasagna: Use the sauce between layers of pasta, cheese, and meat for a deliciously complex lasagna.
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Red Wine Pasta Sauce
Ingredients
- ¼ cup olive oil
- 4 cloves garlic minced
- 1 cup dry red wine
- 1 can 28 ounces crushed tomatoes
- 1 teaspoon sugar optional
- ½ teaspoon red pepper flakes optional
- Salt and black pepper to taste
- ¼ cup fresh basil chopped
- Grated Parmesan cheese for serving
- Pasta of your choice cooked (enough for 4 servings)
Instructions
- Heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the red wine and increase the heat to bring to a simmer. Let it reduce by half, which will take about 5 minutes.
- Add the crushed tomatoes, sugar (if using), and red pepper flakes (if using). Season with salt and pepper. Stir well to combine.
- Reduce the heat to low and let the sauce simmer for about 20 minutes, or until it thickens slightly. Stir occasionally.
- Add the chopped basil and cook for another 2 minutes.
- Toss the cooked pasta directly in the sauce, or serve the sauce over the pasta. Finish with grated Parmesan cheese.
Nutrition
Notes
• Let the sauce simmer to develop depth of flavor.
• If the sauce is too acidic, a pinch of sugar can help balance it.
• Fresh herbs added at the end of cooking retain more flavor.
• Reserve some pasta water to adjust the sauce consistency if needed.