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Cabernet Marinara Pasta

 Cabernet Marinara Pasta
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
4 ServingsPrep: 20 min. Cook: 20 min.


  • 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


  • 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.

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Cabernet Marinara Pasta (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.