red wine pasta

Bold in flavor, savory and slightly tangy, this homemade red wine sauce makes an easy elegant dinner!

Quick Red Wine Pasta Sauce

extra virgin olive oil, divided

onion*

oregano

Salt and pepper

garlic cloves,

dry red wine

tomatoes

honey

chopped basil, plus more to taste

whole-wheat pasta, such as spaghetti or penne

Heat 2 tablespoons oil in a large skillet over medium heat. Add onion, oregano, and ½ teaspoon salt; cook, stirring occasionally, until onion is softened and lightly browned, 5–7 minutes. Stir in garlic and cook until lightly golden brown, 1–2 minutes. 

Stir in ½ cup red wine and cook until nearly evaporated, about 2 minutes. Add remaining ½ cup and cook until reduce by at least half and a trail is left when a spatula is pulled through it, about 6 minutes. 

Stir in tomatoes and honey, bring to a simmer, and cook until slightly thickened, about 10 minutes. Off heat stir in remaining 1 tablespoon oil and basil; season with additional basil, salt and pepper to taste.

Mmm we loved this! Came together easily, and quickly. It was just slightly tangy and we loved that. Cooked up some mushrooms and sausage and threw that over the pasta too. This one is a regular in our house now!

Delicious - with a great depth of flavor!  We just kept eating it!!!

Is it supposed to be two 28 oz cans? Or two cans totaling 28 oz?

https://content.jwplatform.com/videos/satdSf2Y.mp4

This red wine pasta sauce is full of flavor, elegant, and incredibly easy to whip up! Whether you have leftover red wine, or are looking for a pasta sauce that will up the ante, you’re in the right place!

Red Wine Pasta Sauce

This homemade red wine pasta dough is made with 00 flour, red wine, eggs, and olive oil and goes well with any wine-braised ragu. Such a gorgeous hue.

Homemade Red Wine Pasta

eggs

olive oil

(5-ounce) cups 00 flour* (see * above),

Semolina flour,

Salt,

Crack the eggs into a large liquid measuring cup and add about 2 tablespoons olive oil (roughly 2 good glugs). Pour enough wine into the measuring cup until the total liquid volume measures 2 1/2 cups (750 ml). Whisk the ingredients together.

Dump the flour in a bowl and make a well in the center. Pour the wine mixture into the well and, using your hands, work the liquid into the flour until the mixture starts to come together in a ball.

Turn the dough ball out onto a clean work surface and knead the dough until it&#8217;s smooth and has a nice elasticity, about 10 minutes. (The dough is ready when you press it with a fingertip and it springs back immediately.) Wrap the pasta dough with plastic wrap and let it rest at room temperature for 30 minutes.

To form the pasta dough into pappardelle, as in the photo above, roll the pasta dough through a standard pasta machine set to the number 4 setting. Then dust it on both sides with flour and lay it on a work surface. Cut the sheet widthwise into sections 8 inches long. Using a fluted or straight pasta cutter, cut down the length of the pasta sheet to make noodles about 1 inch wide. Place the noodles, not touching, on a semolina-dusted baking sheet. Otherwise, form it into whatever shape you fancy, using your own experience or the shaping instructions toward the end of this recipe as your guide.

Bring a large pot of salted water to a boil. When the water is boiling, drop in the pasta and cook until the desired doneness. (If you intend to toss the pasta in a skillet with some sauce and warm it for a minute or two, you should cook it until not quite al dente, 3 to 5 minutes. Don&#8217;t worry about the pasta being too toothsome. It will continue to cook in the sauce. If you intend to drain the pasta and dress it with sauce, cook the pasta a minute or so longer.)

Drain the pasta, reserving some of the cooking water. Serve however your heart desires. Originally published February 3, 2014.

This red wine pasta is an easy, flavorful dinner! Red wine cooked down with garlic and butter until sauce-like. Throw in noodles and you have dinner!

Red Wine Bucatini with Pancetta and Parmesan

pancetta

unsalted butter

garlic cloves, (minced

red pepper flakes

salt and pepper

red wine,

bucatini pasta

parmesan cheese

fresh parsley and basil

Heat a large pot over medium heat and add the pancetta. Cook until the pancetta is crispy and the fat has been rendered. Remove the pancetta with a slotted spoon and place it on a paper towel to drain any excess grease.

Add the 1 tablespoon of butter to the pot and keep it over medium heat. Add in the garlic and pepper flakes with a pinch of salt and pepper. Cook, stirring often, until the garlic is fragrant and slightly golden, about 2 to 3 minutes. Pour in the red wine and bring it to a book. Cook uncovered, stirring occasionally, until the wine reduces by ½ to ⅔ - this will take about 20 minutes.

While the red wine is boiling, bring a pot of salted water to a boil and cook the bucatini. Cook it until it’s very al dente - about 9 to 10 minutes - then transfer it to the red wine in the pot.

Add the butter to the pot with the pasta as well. Toss the pasta in the red wine sauce and cook it for another 2 to 3 minutes - the sauce will thicken and the noodles will soak it up. Toss in the pancetta.

Top 3 red wine pasta recipes from across the web

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Quick Red Wine Pasta Sauce

Homemade Red Wine Pasta

Red Wine Bucatini with Pancetta and...

Top 3 red wine pasta recipes from across the web

The most viewed red wine pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick Red Wine Pasta Sauce

Homemade Red Wine Pasta

Red Wine Bucatini with Pancetta and...

The most viewed red wine pasta recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine