Kicked Up Marinara Sauce
Elevate your pasta night with this bold and flavorful Kicked Up Marinara Sauce, a homemade masterpiece that's as versatile as it is delicious. Packed with the rich sweetness of San Marzano tomatoes, fragrant garlic, and a subtle kick of crushed red pepper flakes, this sauce strikes the perfect balance between savory and spicy. It gets an extra depth of flavor from a splash of red wine, a medley of Italian herbs, and a touch of sugar to round out the acidity. Simmered to perfection in just under an hour, this sauce is finished with fresh basil for a vibrant, aromatic finish. Whether you're spooning it over your favorite pasta, spreading it on a homemade pizza, or using it to enhance your favorite Italian dishes, this marinara is your go-to for next-level flavor. Perfect for meal prepping, it stores beautifully in the fridge, making dinner time a breeze! Keywords: homemade marinara sauce, spicy marinara, San Marzano tomatoes, Italian sauce recipe.
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 0.5 teaspoon crushed red pepper flakes
- 28 ounces canned whole peeled San Marzano tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons parsley, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 1 teaspoon sugar
- 0.25 cup red wine
- 6 fresh basil leaves, torn
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the diced onion and sauté for 5-6 minutes until softened and translucent.
Stir in the minced garlic and crushed red pepper flakes, cooking for 1 minute until fragrant.
Pour in the canned whole peeled San Marzano tomatoes, breaking them up with a wooden spoon or a potato masher.
Mix in the tomato paste, dried oregano, dried basil, parsley, salt, black pepper, and sugar.
Bring the mixture to a simmer, then stir in the red wine and reduce the heat to low.
Cover the saucepan partially with a lid, allowing some steam to escape, and simmer for about 30 minutes, stirring occasionally.
Taste and adjust the seasoning if necessary, adding more salt, pepper, or red pepper flakes as desired.
Remove from heat and stir in the torn fresh basil leaves for a burst of freshness.
Serve immediately over pasta, use as a pizza sauce, or store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 34.9 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 227 mg | 17% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2155 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
