Cabernet Marinara Pasta Recipe

4.5 4 7
Cabernet Marinara Pasta Recipe
Cabernet Marinara Pasta Recipe photo by Taste of Home
Publisher Photo

Cabernet Marinara Pasta Recipe

Read Reviews
4.5 4 7
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

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

Nutritional Facts

1-1/2 cups: 302 calories, 8g fat (1g saturated fat), 0 cholesterol, 269mg sodium, 50g carbohydrate (7g sugars, 6g fiber), 9g protein.

  • 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
  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

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Reviews forCabernet Marinara Pasta

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MY REVIEW
katlaydee3 User ID: 3741999 252022
Reviewed Jul. 30, 2016

"Really good."

MY REVIEW
Miraoli User ID: 7368454 185112
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:
http://printablecouponsanddeals.com/2013/10/50-off-any-one-barilla-plus-pasta-50-at-kroger-through-10-26-if-included.html"

MY REVIEW
Cwaz23 User ID: 6908223 117795
Reviewed May. 25, 2013

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

MY REVIEW
ksmylie User ID: 3000381 145078
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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