Best Red Wine For Cooking Spaghetti Sauce

February 12, 2020

overhead image of spaghetti and red sauce in a white bowl set on a table with wine and parmesan

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!

The key to making the best sauce is to use really good ingredients. Seek out high-quality crushed tomatoes, use fresh oregano (if you can), and use a red wine that you actually enjoy drinking. Of course you can use cheap wine if you'd like, but the better quality wine you use, the better this sauce will be!

This sauce is:

Light and flavorful
Tangy
Savory
Vegetarian
Versatile
Vegan-optional

side angle of spaghetti and red sauce in a white bowl on a table with wine and cheese

What red wine is best for pasta sauce?

There's a two-part answer to this question. First, I recommend using a bold, dry red wine such as Cabernet Sauvignon, Côtes du Rhône or Zinfandel. A dry red wine will add the most depth of flavor. And in my opinion, if I'm going to cook with wine, I want to be able to taste it!

The second part of my answer is to use what you like! When cooking with wine, it's best to use one that you would actually enjoy drinking.

Now, I'm not saying you need to use a $45 bottle of wine. No, no. Use what you like, use what's on hand, and use what's in budget.

This recipe uses one cup of wine, so you'll have some leftover to sip on or use in other recipes. I have a few go-to wines that I like to cook with, ones that don't break the bank, but that I'm also happy to serve alongside dinner.

side angle of a fork stuck straight up in a bowl full of spaghetti and sauce

How to make red wine pasta sauce

Ahh this recipe is titled "quick" for a reason. I wanted to create a sauce that was bold with flavor and elegance, but didn't take the time usually associated with those types of sauces. To get BIG flavor in a small amount of time, I do a few things.

First, I grate the onion which encourages it to "melt" into the sauce, infusing flavor without adding large chunks of onion.

Second, I cook the garlic a bit longer than most recipes which allows it to turn golden brown (not burnt!). This step adds a toasty, caramelized flavor.

The third thing I did was add a full tablespoon of honey to balance out the acidic tomatoes and wine. Without honey the sauce is sharp and tangy (you can also use maple syrup or white sugar).

overhead image of canned tomatoes, basil, olive oil, oregano, garlic, onions and red wine on a table

The basic steps for making this red wine pasta sauce:

Sauté the onion and oregano in oil until softened and starting to turn golden brown.
Add the garlic and cook until golden brown.
Stir in half of a cup of wine and let it evaporate down almost completely. Add remaining half cup of wine and simmer until reduce by at least half.
Stir in tomato and honey; bring to a simmer and cook 10 minutes.
Off heat, stir in basil and season with salt and pepper to taste.

Grid of step images of making the sauce. cooking the onions, adding the wine, adding tomatoes and adding honey

How to use red wine pasta sauce

Toss with spaghetti or penne.
Toss with zucchini noodles as a veggie pasta dish.
Reduce down a couple of cups and use as marinara sauce on pizza or in lasagna.
Use sauce to make baked eggs in tomato sauce (eggs in purgatory or shakshuka).
Simmer white beans in some tomato sauce, top with olive oil and serve with crusty bread for a simple dinner.
Steam mussels in tomato sauce, serve with crusty bread.
Use as a dip for grilled cheese.
Make lasagna, lasagna roll ups, or lasagna spaghetti squash

7 ways to use leftover red wine:

Infuse red wine into dark chocolate truffles
Make a sangria
Braise lamb shanks in red wine
Poach pears in red wine
Freeze into ice cubes and use in cooking as needed
Make a wine-infused fruit compote
Use red wine to make a pan sauce for roasted pork

You may also like…

Pasta alla Puttanesca
Aged Gouda Spaghetti Alla Carbonara
Trapanese Pesto Pasta
Carrot Top Pesto Pasta
Browned Butter Garlic Noodles
Vegan Sweet Potato Ravioli
Saucy Gochujang Noodles

Make sure to tag me @ZESTFULKITCHEN ON INSTAGRAM or comment below if you make this red wine pasta sauce!

To pin this recipe and save it for later, you can click the button on any of the photos, or the red button on the side bar or below the recipe. Happy cooking!

Description

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

3 tablespoons extra virgin olive oil, divided
½ cup grated onion*
1 tablespoon minced fresh oregano (or 1 teaspoon dried)
Salt and pepper
2 garlic cloves, minced
1 cup dry red wine (cotes du rhone, cabernet sauvignon or zinfandel)
2 (28-ounce) cans crushed tomatoes
1 tablespoon honey
2 tablespoons chopped basil, plus more to taste
1 pound 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.

Notes

Store sauce in an airtight container in the refrigerator for up to 5 days.

Store in resealable zipper-lock bags in the freezer for up to 4 months.

Nutrition

Serving Size: ½ cup sauce
Calories: 113
Sugar: 5g
Sodium: 371mg
Fat: 3g
Saturated Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Keywords: red wine pasta sauce, homemade pasta sauce, red wine pasta

Recipe Card powered by Tasty Recipes

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

Reader Interactions