Total Time
50mins
Prep 20 mins
Cook 30 mins

This vegetarian red sauce is from "Pasta and Co" cookbook, which has recipes from their popular Seattle take-out food shop. It is well-worth the extra steps involved. I love the small, crunchy vegetables in the sauce. I serve it over rotini (or any chunky pasta) or use it in my Giardiniera Lasagna Chunky Vegetable Lasagna.

Ingredients Nutrition

Directions

  1. Combine olive oil, basil, oregano, bay leaf, red pepper flakes, garlic and onions in 4 quart pan and cook until onion is translucent.
  2. The onion and garlic should not brown.
  3. Add wine and simmer 10-12 minute until alcohol evaporates.
  4. Add reserved vegetables, tomatoes, tomato paste, and sugar.
  5. simmer, partially covered for 5 minutes.
  6. The vegetables should be crunchy.
Most Helpful

This had a wonderful flavor. Bf didn't really like the crunchy veggies so I think next time I will sub eggplant and more zucchini for the celery and carrots. Definately making again!

kitten in the kitchen November 13, 2007

I used this to make the giardiniera vegetable lasagne, and it was completely delicious. I h halved the amount, as I was making a lasagne for four, and although I was initially wa bit flumoxed about the prospect of cauliflower in a lasagne, it went fantastically!

SugaredAlmond May 17, 2007