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Golden raisins and pine nuts add a new flavor twist to this southern-Italian pasta sauce.
This recipe is:
Quick
Nutritional Analysis: 1 cup sauce with 1 cup spaghetti equals 457 calories, 7 g fat (2 g saturated fat), 28 mg cholesterol, 1,138 mg sodium, 74 g carbohydrate, 4 g fiber, 21 g protein.
Originally published as Sicilian Spaghetti Sauce in Weeknight Cooking Made Easy Annual 2005, p39
Pine NutsAlso know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.
Also know as pignolia or pinon, the pine nut is the small seed from one of several pine tree varieties. They are small elongated ivory-colored nuts measuring about 3/8 inch long and having a soft texture and a buttery flavor. Frequently used in Italian dishes and sauces such as pesto, pine nuts are often toasted to enhance their flavor.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Jan. 17, 2012 by Nifer80
This is one of my family's staples. I do omit the pine nuts and raisins, and allow it to simmer for over an hour when I have the time. This allows the flavors to blend and thickens the sauce. As too it being too sweet, I love that it tastes nothing like the store bought spaghetti sauces. Also, using the red wine over the vinegar also adds that sweetness and takes out any acidic aftertaste from the vinegar.
Reviewed on Dec. 01, 2011 by shellyvaldez3
I make this all the time but changed a few things in at take out the nuts and rasins and add in mushrooms and use a red onion it's great and slot better thickens ip and is chunky great recipe
Reviewed on Jan. 17, 2011 by heatherkuehnel
This reccipe was too sweet for spaghetti sauce. Also, It was exremely chunky. It didnt get thick at all!!!
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