Spaghetti With Red Wine and Rosemary Marinara Sauce
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
5-6
ingredients
- 2 tablespoons olive oil
- 1 cup onion, chopped
- 4 garlic cloves, minced
- 1 (28 ounce) can plum tomatoes, juices included
- 1 (6 ounce) can tomato paste
- 3⁄4 cup dry red wine
- 1 tablespoon sugar
- 2 teaspoons dried basil
- 1 teaspoon dried rosemary
- 1⁄2 teaspoon coarse salt
- 1⁄8 teaspoon crushed red pepper flakes (to taste)
- fresh ground black pepper, to taste
- 12 ounces spaghetti, cooked until al dente and drained
directions
- In a large deep-sided nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, 3 minutes.
- Add the tomatoes and their juices, tomato paste, wine, sugar, basil, rosemary, salt, red pepper flakes (if using), and black pepper; bring to a brisk simmer over medium high heat.
- Reduce the heat and simmer, uncovered, until reduced and thickened, about 20 minutes, stirring occasionally and breaking up the tomatoes with a large wooden spoon. Serve hot over spaghetti.
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RECIPE SUBMITTED BY
When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables.
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