This Red Wine Pasta Sauce is simple to make, takes about 15 minutes, and uses only a few ingredients.
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.
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.
Red Wine Pasta Sauce
Makes approximately 1 quart of sauce
- 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
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.
Increase heat to high, and add wine. Stir constantly until wine begins to evaporate (2-3 minutes). Reduce heat back to medium.
Add crushed tomatoes and tomato sauce, stir until heated through. Add cayenne. Season to taste with salt, pepper, and red pepper flakes.
Allow sauce to simmer on low until pasta is ready. Serve hot with pasta of choice. Add capers and/or olives if desired.
*Calorie Information was calculated per serving using My Fitness Pal. Calorie calculations do not include the pasta.
Recipe adapted from: 31 Meals Cookbook