Spaghetti with Red Wine and Rosemary Marinara Sauce
Elevate your pasta night with this irresistible Spaghetti with Red Wine and Rosemary Marinara Sauce, a hearty and flavorful dish that transforms a classic marinara into something extraordinary. Featuring a rich blend of crushed tomatoes, dry red wine, and aromatic fresh rosemary, this sauce brings depth and a touch of elegance to every bite. The addition of oregano and optional crushed red pepper flakes adds a hint of warmth, while a touch of sugar balances the acidity of the tomatoes. Tossed with al dente spaghetti and garnished with Parmesan cheese and fresh parsley, this 40-minute recipe is perfect for cozy dinners or entertaining guests. Whether you're a fan of Italian-inspired dishes or simply looking for a unique spin on spaghetti, this recipe is a must-try for anyone craving bold, comforting flavors.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 28 oz crushed tomatoes (canned)
- 1 cup dry red wine
- 1.5 tbsp fresh rosemary, finely chopped
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes (optional)
- 1 tsp granulated sugar
- (optional) grated Parmesan cheese (for garnish)
- (optional) fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil over high heat. Cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of the pasta cooking water and then drain the spaghetti. Set aside.
In a large skillet or saucepan, heat the olive oil over medium heat.
Add the finely chopped yellow onion and cook for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Add the crushed tomatoes to the skillet, followed by the dry red wine. Stir to combine.
Mix in the fresh rosemary, dried oregano, salt, black pepper, crushed red pepper flakes (if using), and granulated sugar. Stir well to incorporate all the flavors.
Bring the sauce to a gentle simmer. Reduce the heat to low and let it simmer uncovered for 25-30 minutes, stirring occasionally, until slightly thickened.
Taste the sauce and adjust seasoning if needed (add more salt, pepper, or sugar as desired).
If the sauce seems too thick, use the reserved pasta cooking water to loosen it, adding 1-2 tablespoons at a time until the desired consistency is reached.
Add the cooked spaghetti to the sauce and toss until the pasta is well coated.
Divide the spaghetti among serving dishes and garnish with grated Parmesan cheese and chopped fresh parsley, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1286 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.5 g | 44% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3451 mg | 150% | |
| Total Carbohydrate | 176.7 g | 64% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 43.0 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2343 mg | 50% | |
*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.
