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Cabernet Marinara Pasta

Total Time

Prep: 20 min. Cook: 20 min.


4 servings

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


  • 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.

Nutrition Facts

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

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Average Rating:
  • katlaydee3
    Jul 30, 2016

    Really good.

  • Miraoli
    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:

  • Cwaz23
    May 25, 2013

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

  • ksmylie
    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!

  • kelloggt1
    Jul 19, 2010

    No comment left

  • McPhee
    Sep 10, 2009

    No comment left

  • mcpheedes
    Jul 1, 2009

    No comment left