By HeatherFeather on December 15, 2003
Photo by WaterMelon
Photo by WaterMelon
"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."
Serving Size: 1 (414 g)
Servings Per Recipe: 4
"I am not a red sauce lover but my family is. We all enjoyed it very much. I think in the future I may not put in as much honey or just add more wine! Very good though!"
"This is a WONDERFUL red sauce - super easy to prepare and VERY complex in taste. My husband & I will DEFINITELY be making this sauce again!"
"This is a VERY GOOD red sauce,easy to prepare. I used Syrah wine, my home canned crushed tomatoes. Served the sauce over Fusilli pasta, with homemade bread. DH loved it. Had some sauce left so I froze it for another meal. Thank you Heather for another delicious recipe."
"This sauce is pretty good. I doubled the rosemary and still couldn't even tell it was there. I will probably make this again, just adding more rosemary. Thanks for sharing :)"
"this was a really nice sauce. enjoyed the red wine flavor but thought it could use a bit more spice"
"reduced a little more then called for and added an extra 1/4 cup of wine at the end. also increased rosemary to 2 tsp and basil to 3 tsp. added a touch of salt and pepper. nice smoky flavor. don't skip the real grated Parmesan! trust me! update: this time i was trying to save some of the parm for another projects so i also added some grated sharp light cheddar-this works just as well!"
"So easy, and delicious. I always have that little bit of red wine that needs to be used, and this is definitely the recipe to use it up in! I didn't have crushed tomato so I used a can of diced and they worked perfect."
"The red wine in this sauce was a nice addition over typical marinara sauces as others have mentioned. It was very easy to make and something I'd make again. I only gave four stars however because I feel it needs something to balance out the acidic flavors from both the wine and tomato sauce, perhaps just a bit of olive oil. Also, it did seem to benefit from some extra simmering. Thanks Heather!"
"made it and didnt think so much of it...then after it was gone i CRAVED it! gotta make it again soon!"
"This may well be my new favorite recipe. I didn't make any changes except to use fresh rosemary, and I'm glad I didn't change anything, because it is simply perfect the way it is. It tastes much more complex than it is, and the touch of sweetness is just enough without being too much. I can't wait to try this with some different wines."
"This sauce I think is even better than my sauce and that is hard to say. This is really nice. I had to add about 3TBLS of sugar as it was tart, maybe from the shiraz, but I used quality tomatoes and paste! No oregano, that was surprising and it didnt need it! I can say enough how good this was!"
"Great pasta. Nice alternative to a typical tomato sauce. Could taste the rosemary and wine. It was sweet and flavorful and easy to make. Thank you - will definitely be making again!"
"DH and I LOVED this, it was so differant from your usual tomatoe sauces, really easy to make and clear directions. The herbs really came out and the red wine (I used a Washington State Shiraz) added that something special. This is a real guest recipe that I'll be proud to show off. I served with warm recipe #157517 by Nimz and it was a perfect dinner. It made plenty and I've frozen the left overs and will be anxious to see how it defrosts. Thanks HF for a great recipe."
"Thanks for a great recipe! The flavor was very unique, nice for a change of pace from the regular tomato-based pasta sauce. I used Shiraz wine and crushed fresh red tomatoes into the sauce. I added some shrimp cooked in extra garlic on top, which were really good in this. Great meal with some veggies on the side!"
"I've made this twice: first time with crushed tomatoes only (a little thick like pizza sauce) and the second time with diced tomatoes only, omitting the paste both times. My daughter loves marinara sauce but does not like real thick sauce generally, really enjoyed both versions of this sauce (her first time liking a thicker textured sauce)! The sauce has such a rich flavor with the rosemary that makes it deluctable! Thanks HeatherFeather, for posting. Roxygirl"
"This was good, I liked the sweetness of it and the rosemary flavor, makes plenty of sauce. However, I have a red pasta sauce recipe I like better. But the reason i gave this 5 stars is: This would make an awesome dipping sauce for breadsticks or fried mozarella sticks! Almost like fancy marinara sauce. Maybe even for breaded and fried chicken tenders, onion rings or clamari. I added some mushrooms. Next time I will cut them really small and fry them in a little butter with minced onions or green onions, and that should make a great dipping sauce! Thanks!"
"Great red sauce with a personality. I served it with Recipe#149134 and sauteed spinach. I only had fresh rosemary, so I just used the equivilent and added it towards the end of cooking. I also added a few chopped red onions, and thought they added depth. Thanks for a great sauce!"
"Very tasty and unique sauce! Shiraz taste really comes through. I doubled the recipe so my wife and I can enjoy leftovers."
"We loved this sauce. Some family members rated it 5 stars others 4 stars as they found the wine flavour too much. I used a shiraz and maybe next time I will try with 1/2 cup wine. I suppose it depends on the wine used."