Recipe by HeatherFeather
A recipe I clipped several years ago from Cooking Light magazine that my family enjoys very much. This is a very different tasting red sauce and is fairly quick to prepare. This is a great sauce to make when you find out you have last minute dinner guests arriving as it is fast & easy, yet elegant. I take a veggie peeler and slice off thin peels of fresh Parmesan cheese as a garnish on top and stick a sprig of rosemary in the top of each portion. If I have any fresh basil, I also shred a few leaves and sprinkle some over the top. Crusty bread is a must with this. Doubles well.
- 14.79 ml extra virgin olive oil
- 236.59 ml onion, diced finely
- 4 clove fresh garlic, minced
- 177.44 ml good quality red wine, such as valpolicella or 177.44 ml shiraz wine (NOT cooking wine)
- 29.58 ml honey
- 9.85 ml dried basil
- 4.92 ml dried rosemary, crumbled
- 2.46 ml salt
- 1.23 ml crushed red pepper flakes (optional)
- 793.78 g can crushed tomatoes
- 170.09 g can no-added-salt tomato paste
- 283.49 g box linguine, cooked and drained
Directions See How It's Made
- Before you begin, measure out all of the herbs& seasonings into a small bowl and set near the stove to add when needed.
- Heat a deep saucepan over medium heat.
- Add oil and garlic and saute for about 30 seconds.
- Add onions, and saute about 3 minutes, stirring the whole time to keep from burning.
- Add wine,honey,tomatoes,tomato paste, and the dish of herbs& seasonings you blended earlier.
- Bring to just a simmer (just started to bubble under the surface- but not boiling), then cook 20 minutes uncovered or until thick- lowering heat if needed to keep it from boiling up.
- You may wish to set a lid partially over the pot to help keep splatters to a minimum- and also stir occasionally.
- Serve over hot cooked pasta.