Spaghetti with Red Wine Sauce
Elevate your pasta night with this bold and sophisticated Spaghetti with Red Wine Sauce, a recipe that combines the richness of dry red wine with the comforting flavors of classic Italian herbs. Perfectly cooked al dente spaghetti is tossed in a luscious sauce made from sautéed garlic, red onion, crushed tomatoes, and a splash of tomato paste, creating a velvety, wine-infused base that is simultaneously earthy and tangy. Hints of oregano, basil, and a touch of red pepper flakes add depth and warmth, while a quick garnish of fresh parsley and optional Parmesan cheese rounds out the dish beautifully. This easy, one-skillet recipe comes together in just 40 minutes from start to finish, making it an ideal choice for weeknight dinners or an elegant centerpiece for your next gathering. Pair with a glass of the same red wine used in the sauce for a deliciously harmonious dining experience.
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 2 tablespoons Olive oil
- 4 count Garlic cloves, minced
- 1 count Red onion, finely chopped
- 250 milliliters Dry red wine
- 400 grams Crushed tomatoes (canned)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoons Red pepper flakes
- 1 teaspoon Salt
- 0.5 teaspoons Freshly ground black pepper
- 50 grams Grated Parmesan cheese (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 liters Water (for boiling pasta)
- 1 tablespoon Salt for pasta water
Instructions
Bring 4 liters of water to a boil in a large pot. Add 1 tablespoon of salt to the boiling water.
Cook the spaghetti in the boiling water according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the spaghetti and set it aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the minced garlic and chopped red onion to the skillet. Sauté for 3-4 minutes, or until the onion is softened and translucent.
Pour in 250 milliliters of dry red wine, stirring to deglaze the pan. Let it simmer for 5-7 minutes, allowing the wine to reduce by half.
Add the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Stir well to combine.
Reduce the heat to low and let the sauce simmer for 15 minutes, stirring occasionally. If the sauce becomes too thick, add a few spoonfuls of the reserved pasta water to reach your desired consistency.
Add the cooked spaghetti to the skillet and toss gently to coat the pasta in the sauce.
Plate the spaghetti and optionally sprinkle with grated Parmesan cheese and chopped fresh parsley for garnish.
Serve immediately and enjoy your Spaghetti with Red Wine Sauce!
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.0 g | 15% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2266 mg | 99% | |
| Total Carbohydrate | 45.2 g | 16% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 6.6 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 195 mg | 15% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 508 mg | 11% | |
*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.
