This vegan Red Wine Pasta is perfect for wine lovers on a date night, and is ready start to finish in about 20 minutes.

Red Wine Pasta

Gourmet Pasta for Date Night
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 505kcal


  • 1 lb spaghetti or angel hair pasta
  • 1 TB olive oil
  • 1 leek, sliced (or sub 1 diced yellow onion)
  • 1/4 tsp salt
  • 4 garlic cloves, minced
  • 1 can diced tomatoes (28oz)
  • 1 750 ml bottle dry red wine
  • 1/2 tsp crushed red pepper flakes
  • 1/4 tsp cayenne pepper (optional)
  • ~ 1/4 cup capers
  • Optional Toppings: sliced kalamata olives, freshly grated Parmesan, goat cheese crumbles, vegan Parmesan


  • Bring a large pot of salted water to a boil.
  • Meanwhile, in a large deep-sided pan or wok, sauté leeks and salt until softened on medium heat. Add garlic and stir (about 1 min). 
  • Add tomatoes, and allow to simmer 2-3 minutes.  Add the entire bottle of wine.  Bring mixture a boil over medium-high heat, then reduce heat to medium and stir constantly.
  • Add pasta to salted water, and cook for about 4 minutes, until pasta is al dente.  DO NOT DRAIN PASTA.  Instead, use a pasta ladle to take pasta out of water, shaking lightly to get rid of excess water, and set pasta into wine (being careful not to splash).  Do not drain pasta water.
  • Toss pasta into sauce, mixing until pasta has finished cooking and sauce is thoroughly incorporated.
    Note: Depending on the type of wine used, you may find that your pasta isn't as dark red as you would like.  If this happens, add a little tomato sauce to make it redder.
  • If your pasta seems too dry, ladle over some of the reserved pasta water, 1/4 cup at a time, until it looks creamy.
  • Add crushed red pepper, cayenne, capers and optional toppings.


Calories: 505kcal | Carbohydrates: 97g | Protein: 16g | Fat: 5g | Sodium: 181mg | Potassium: 691mg | Fiber: 6g | Sugar: 8g | Vitamin A: 730IU | Vitamin C: 22.7mg | Calcium: 106mg | Iron: 4mg