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

Community Pick

Submitted 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."

Red Wine & Rosemary Sauce over Linguine created by WaterMelon

Ready In:: 40mins
Ingredients:: 12
Serves:: 4

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

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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Amazing flavored sauce and ridiculously easy. Brilliant.

Sassy J
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!

Lise S.
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 :)

KLBoyle
this was a really nice sauce. enjoyed the red wine flavor but thought it could use a bit more spice

Laureen in B.C.
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!

spiritussancto