Red Wine & Rosemary Sauce over Linguine

(from saymyname’s recipe box)

Source: Cooking Light

Serves 4 people

Categories: Cooking Light, Main Dish, Pasta Sauce

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

  1. Before you begin, measure out all of the herbs& seasonings into a small bowl and set near the stove to add when needed.

  2. Heat a deep saucepan over medium heat.

  3. Add oil and garlic and saute for about 30 seconds.

  4. Add onions, and saute about 3 minutes, stirring the whole time to keep from burning.

  5. Add wine,honey,tomatoes,tomato paste, and the dish of herbs& seasonings you blended earlier.

  6. 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.

  7. You may wish to set a lid partially over the pot to help keep splatters to a minimum- and also stir occasionally.

  8. Serve over hot cooked pasta.

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