Red Wine & Rosemary Sauce over Linguine |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A recipe I clipped several years ago from Cooking Light magazine that my family enjoys very much. This is a very different tasting red sauce and is fairly quick to prepare. This is a great sauce to make when you find out you have last minute dinner guests arriving as it is fast & easy, yet elegant. I take a veggie peeler and slice off thin peels of fresh Parmesan cheese as a garnish on top and stick a sprig of rosemary in the top of each portion. If I have any fresh basil, I also shred a few leaves and sprinkle some over the top. Crusty bread is a must with this. Doubles well. Ingredients:
1 tablespoon extra virgin olive oil |
1 cup onion, diced finely |
4 cloves fresh garlic, minced |
3/4 cup good quality red wine, such as valpolicella or 3/4 cup shiraz wine (not cooking wine) |
2 tablespoons honey |
2 teaspoons dried basil |
1 teaspoon dried rosemary, crumbled |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper flakes (optional) |
1 (28 ounce) can crushed tomatoes |
1 (6 ounce) can no-added-salt tomato paste |
1 (10 ounce) box linguine, cooked and drained |
Directions:
1. Before you begin, measure out all of the herbs& seasonings into a small bowl and set near the stove to add when needed.
2. Heat a deep saucepan over medium heat.
3. Add oil and garlic and saute for about 30 seconds.
4. Add onions, and saute about 3 minutes, stirring the whole time to keep from burning.
5. Add wine,honey,tomatoes,tomato paste, and the dish of herbs& seasonings you blended earlier.
6. Bring to just a simmer (just started to bubble under the surface- but not boiling), then cook 20 minutes uncovered or until thick- lowering heat if needed to keep it from boiling up.
7. You may wish to set a lid partially over the pot to help keep splatters to a minimum- and also stir occasionally.
8. Serve over hot cooked pasta.
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