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Cabernet Marinara Pasta Recipe

Cabernet Marinara Pasta Recipe photo by Taste of Home

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Fresh herbs and red wine flavor the sweet, simmered sauce that highlights this tasty pasta recipe. You can serve this no-fuss dish on the side with meat or poultry, or as comforting meatless entree. —Sarah Vasques, Milford, New Hampshire

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Cabernet Marinara Pasta Recipe

Prep: 20 min. Cook: 20 min.

Yield: 4 Servings

20 20 40

Ingredients

1 cup chopped sweet onion
2 tablespoons olive oil
3 garlic cloves, crushed
1/2 cup Cabernet Sauvignon or other dry red wine
1 can (28 ounces) crushed tomatoes
3 plum tomatoes, chopped
1 tablespoon sugar
1 fresh basil sprig
1 fresh thyme sprig
2 cups uncooked penne pasta
Parmesan and Romano cheeses

Directions

In a large saucepan, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in wine and bring to a boil. Reduce heat; cook for 6-8 minutes or until liquid is reduced by half.
Add the crushed tomatoes, plum tomatoes, sugar, basil and thyme; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook pasta according to package directions.
Discard basil and thyme. Drain pasta; toss with sauce. Top with cheeses. Yield: 4 servings.

Nutritional Facts 1-1/2 cups (calculated without cheeses) equals 302 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 269 mg sodium, 50 g carbohydrate, 6 g fiber, 9 g protein.

Originally published as Cabernet Marinara Pasta in Taste of Home June/July 2009, p43

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Cabernet Marinara Pasta

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(1-1) of 1 reviews

Reviewed on Nov. 14, 2012 by ksmylie

This sauce is awesome! I actually used it for lasagna, but it would be great just with pasta as well. I used about a tsp. of Italian seasoning instead of the thyme/basil sprigs. This will be my go-to marinara sauce recipe!