Red Wine & Rosemary Sauce over Linguine

Name: Red Wine & Rosemary Sauce over Linguine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 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

(28)

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.

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READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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.

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