Spaghetti With Red Wine and Rosemary Marinara Sauce
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
5
ingredients
- 29.58 ml olive oil
- 236.59 ml onion, chopped
- 4 garlic cloves, minced
- 793.78 g can plum tomatoes, juices included
- 170.09 g can tomato paste
- 177.44 ml dry red wine
- 14.79 ml sugar
- 9.85 ml dried basil
- 4.92 ml dried rosemary
- 2.46 ml coarse salt
- 0.61 ml crushed red pepper flakes (to taste)
- fresh ground black pepper, to taste
- 340.19 g spaghetti, cooked until al dente and drained
directions
- In a large deep-sided nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, 3 minutes.
- Add the tomatoes and their juices, tomato paste, wine, sugar, basil, rosemary, salt, red pepper flakes (if using), and black pepper; bring to a brisk simmer over medium high heat.
- Reduce the heat and simmer, uncovered, until reduced and thickened, about 20 minutes, stirring occasionally and breaking up the tomatoes with a large wooden spoon. Serve hot over spaghetti.
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RECIPE SUBMITTED BY
When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables.
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