Cabernet Marinara Pasta Recipe
Cabernet Marinara Pasta Recipe photo by Taste of Home

Cabernet Marinara Pasta Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:4 servings
Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES: 4 servings


  • 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

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.


  1. 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.
  2. 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.
  3. Discard basil and thyme. Drain pasta; toss with sauce. Top with cheeses. Yield: 4 servings.
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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Reviewed Oct. 26, 2013

"It is a wee bit sweet but still very very good. You might want to spice it up on your own a little bit before eating. :) As for my husband and I, we loved it.

There is a great Barilla pasta coupon here:"

Reviewed May. 25, 2013

"This was too sweet and didn't have nearly enough herbs. Not that great, unfortunately."

Reviewed Nov. 14, 2012

"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!"

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