Cabernet Marinara Pasta

Learn this easy red wine pasta sauce recipe and you’ll never have to say the words “store bought sauce” again. That’s not a slur on ready-made sauces, which certainly come to the rescue on many a weeknight. But this homemade alternative is one you can cook easily and store for later. Not only will the flavor be noticeably better but you’re also cutting out substantial amounts of added sugar and salt.

Although this recipe for pasta with red wine sauce is ready in under 30 minutes, there’s almost no limit to the flavor you can achieve by leaving the sauce to simmer on a low heat. As long as you’re stirring it to prevent burning, you could allow it to bubble for four to six hours, at which point the tomatoes are sweet, velvety and free from acidity.

Ingredients for Red Wine Pasta Sauce

• Onion: Dice white onion for the sweetness it gives to the sauce.
• Olive oil: Make each ingredient count by choosing a good quality olive oil.
• Garlic: Use as much fresh, crushed garlic as you can handle. In this pasta sauce, it really is the gift that keeps on giving
• Dry red wine: Red wine elevates the other flavors and brings acidity to the sauce. An oaky and peppery Cabernet Sauvignon will be great but experiment with any dry red wine
• Tomatoes: You can’t make a classic sauce with an average tomato, so track down single-origin, chopped, canned Italian tomatoes if possible. San Marzano, Cento, Delallo and Bianco di Napoli are all highly rated. Include some fresh plum tomatoes also to add variety of texture.
• Sugar: A little sugar will cut the acidity of the tomatoes.
• Fresh herbs: Herbs that go well with tomatoes include basil and thyme.
• Pasta: Penne holds the sauce well and dry store cupboard pasta is the traditional choice for a tomato pasta sauce.
• Cheese: Salty Parmesan and Romano cheeses add an extra layer of depth to the finished pasta.

Directions

Step 1: Shallow fry the aromatics

In a large saucepan, cook the diced onion in oil over medium heat until translucent, but don’t let it brown. Add the garlic and cook for one minute longer, taking care to avoid burning. Stir in the wine and bring it briefly to a gentle boil to evaporate the alcohol. Reduce the heat and simmer for six to eight minutes or until the liquid has reduced by half.

Step 2: Simmer the sauce

Add the crushed tomatoes, chopped plum tomatoes (skinned), sugar, basil and thyme and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Meanwhile, cook the penne pasta according to package directions.

Editor’s Tip: Reserve a little of the pasta water for the sauce. It’s a common chef’s trick for adding starch to the finished sauce.

Step 3: Combine and serve

Discard the sprigs of thyme and basil (if applicable), drain the pasta, toss with the sauce and top with the cheeses.

Recipe Variations

• Add meat: This red wine pasta sauce can become the base for an infinite number of authentic Italian and Italian-American favorites. A common starting point is to fry off some Italian sausage or pancetta with the onion to give it a meaty, oily element.
• Roast your garlic: Elevate this red wine pasta sauce to restaurant standard by roasting the garlic first in the skin. The cloves will be smoky, soft and creamy, transforming the quality of the sauce.
• Add chili flakes: For an arrabbiata-style sauce with a little heat, add red chili flakes or fresh chili peppers.

How to Store Red Wine Pasta Sauce

Allow the sauce to cool and store in an airtight container (glass if possible) for up to five days in the refrigerator. Any longer and tomato-based sauces develop a sour, dusty flavor.

Can you freeze red wine pasta sauce?

This is one of those sauces that experienced cooks always have in their freezer. Allow the sauce (without the pasta) to cool and transfer it to smaller portions — you can even use an ice cube tray — and you’ve got a thick, flavorsome sauce on standby for so many other dishes. Thaw overnight in the refrigerator or reheat directly on the stovetop.

Red Wine Pasta Sauce Tips

Is there an alternative to red wine for this recipe?

If you want to keep alcohol off the ingredients list, use red wine vinegar or a sour fruit juice as a substitute. Pomegranate, cranberry or unsweetened apple juice will give a subtle fruity finish.

How can I boost the flavor in red wine pasta sauce?

For a saltier, more savory sauce that tastes almost meaty,  crumble a chicken or vegetable bouillon cube onto the fried onion and garlic. You can also add a dash of Worcestershire sauce or soy sauce. Just note these will darken the color of the tomato sauce.

Why is my pasta sauce watery?

No one likes that disappointing watery edge as the pasta settles on the plate. Swap that for a shimmering tomato sheen by adding a little butter to your sauce or simmering it for so long that the sauce coats the back of a spoon.