Red Wine Pasta Sauce

Cooking 101: Red Wine Pasta Sauce

Red Wine Pasta Sauce- Easy to make, and ready by the time your pasta is done cooking!

Do you wish you could take a basic cooking class?  Do you find yourself buying lots of pre-made ingredients, but suspect your food would taste even better from scratch?  Periodically, Champagne Tastes will be featuring ‘Cooking 101’ recipes.  These cooking staples will take your food to the next level, and will help you make more ingredients from scratch.

Do you ever find yourself with less than 30 minutes to make dinner?  Of course you do.  When this happens to me, I usually find myself making some kind of pasta.  I even convince myself I’m saving time by starting the water boiling process in my electric kettle.  (I’m pretty sure this does NOT save me time, because I have to do this in two batches.  I do it anyway, and that’s okay).  This Red Wine Pasta Sauce is an easy, flavorful addition to a quick weeknight meal.

In a hurry? Jump to the recipe! 

Red Wine Pasta Sauce

Red Wine Pasta Sauce

On these nights, it’s easy to pop open a jar of pre-made pasta sauce, and sometimes that’s what I do.  However… Have you read the ingredient list on those jarred sauces?  Most have added sugar, and some (cue the horror music) have the dreaded high fructose corn syrup.  Plus, the flavor isn’t always as delicious as homemade sauces.  Sadly, the ones with high quality ingredients can get pricey.  Even so– if I’m in a hurry, the homemade sauce had better be fast, easy, and substantially tastier than a pre-made sauce.

This Red Wine Pasta Sauce is simple to make, takes about 15 minutes, and uses only a few ingredients.  Oh- and it’s Delicious! Start boiling your water for the pasta, begin making the sauce, toss the noodles into the water, and finish the sauce.  Everything should be ready at about the same time.  And that, my friends, is an amazing end to a hectic day.

Want more ways to use your pasta sauce?  Try this:



Red Wine Pasta Sauce
5 from 3 votes

Red Wine Pasta Sauce

Makes approximately 1 quart of sauce

Course Main Course
Total Time 15 minutes
Servings 4
Calories 103 kcal
Author Champagne Tastes


  • 1 TB olive or coconut oil
  • 1 onion, diced OR 1 leek, sliced
  • 1 TB minced garlic
  • ~ 1/2 cup red wine (any kind, dry is better than sweet. I prefer a cabernet sauvignon or merlot)
  • 1 14oz can crushed tomatoes
  • 1 8oz can tomato sauce
  • 1/8 tsp cayenne pepper
  • salt, red pepper flakes (to taste)
  • Pasta (To serve with, any kind)
  • Optional Toppings or Add-Ins: Capers, Kalamata Olives


  1. Heat oil on medium in a large skillet or wok. When it begins to ripple, add diced onions and cook 3-4 minutes until they begin to soften. Add garlic and stir, cooking on medium about 1 minute.

  2. Increase heat to high, and add wine. Stir constantly until wine begins to evaporate (2-3 minutes). Reduce heat back to medium.

  3. Add crushed tomatoes and tomato sauce, stir until heated through. Add cayenne. Season to taste with salt, pepper, and red pepper flakes.

  4. Allow sauce to simmer on low until pasta is ready. Serve hot with pasta of choice. Add capers and/or olives if desired.

Recipe Notes

*Calorie Information was calculated per serving using My Fitness Pal.  Calorie calculations do not include the  pasta.

Recipe adapted from: 31 Meals Cookbook

8 thoughts on “Cooking 101: Red Wine Pasta Sauce

  1. Lauren @ Sew You Think You Can Cook says:

    Excellent! I have a little bit of a bottle of cab left from tonight’s dinner. And leeks in the fridge! It’s just meant to be to make this sauce and save it. We’re trying to cut out the processed foods and I’d love to have some tomato sauce in my freezer.

  2. Brian Jones says:

    This sounds wonderful and very similar to my go to pasta sauce recipe… I ‘melt’ a couple of anchovy fillets in the oil before I get going for a really rich background flavour.

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