Red Wine & Rosemary Sauce over Linguine
- Ready In:
- 1 tablespoon extra virgin olive oil
- 1 cup onion, diced finely
- 4 cloves fresh garlic, minced
- 3⁄4 cup good quality red wine, such as valpolicella or 3/4 cup shiraz wine (NOT cooking wine)
- 2 tablespoons honey
- 2 teaspoons dried basil
- 1 teaspoon dried rosemary, crumbled
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (6 ounce) can no-added-salt tomato paste
- 1 (10 ounce) box linguine, cooked and drained
- 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.
Join The Conversation
Red sauce made in 45 minutes wouldn't be so good without so much sweetner added but when pressed for time this is the best red sauce I have had in awhile. Loved it with whole wheat linguine and a good amount of grated parmesan. It looked beautiful in the simmering pot. I think all that honey gave it a really nice sheen!
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!