Red Wine Pasta Sauce Recipes

Steps:

• Start with preparing all the vegetables and set them aside.
• Brown ground beef and sausage well and set aside.
• Saute all the vegetable in the olive oil until they are soft. Add the browned meat.
• Puree the tomatoes in a separate bowl and add to the vegetables/meat.
• Add the spices, salt, sugar and pepper.
• Let it simmer for about an hour.
• Add the wine and taste to see if more salt/pepper is needed.
• Simmer for another 30 minutes to an hour.
• Serve with mini farfalle or mini penne and some good parmesan cheese.

Steps:

• Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.
• In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.
• Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.
• Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).
• Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.
• Add the parsley and goat cheese and serve.

Steps:

• Measure ¼ cup (60 ml) of wine and set aside.
• Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
• Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
• Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
• In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
• Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
• Add the butter and stir until it melts into the pasta.
• Add salt and pepper, parmesan, and parsley. Stir to combine.
• Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
• Enjoy!

Steps:

• Pour the red wine and water into a medium pan. Season with salt.
• Bring the mixture to a boil and add the spaghetti.
• Cook until most of the red wine is absorbed by the pasta, 8-10 minutes.
• Transfer the pasta to a medium bowl.
• Melt the butter in the same skillet over medium heat. Add the garlic, pine nuts, and red pepper flakes.
• Cook the sauce until the butter starts to brown, then add the pasta.
• Mix the sauce and pasta together.
• Sprinkle with parmesan cheese.
• Enjoy!

Steps:

• Heat oil in a large straight-sided skillet over medium. Add pancetta and cook, stirring occasionally, until crisp and lightly browned, about 6 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain. Add shallot, garlic, and red pepper flakes to pan; season with salt. Cook over medium heat, stirring occasionally, until soft and translucent, 2 to 3 minutes. Carefully add red wine; increase heat to medium-high and bring to a boil. Boil 2 minutes.
• Meanwhile, cook pasta in a large pot of generously salted boiling water for 4 minutes. Drain, reserving 1 cup pasta water. Add pasta to pot with red wine; cook, stirring occasionally, until pasta is bright red and al dente and most of wine has been absorbed, 4 to 6 minutes. Stir in cheese and pancetta. Stir in pasta water as needed to loosen sauce. Serve with more cheese, parsley, and red pepper flakes.

Steps:

• Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot of boiling salted water , uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
• Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente).
• Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute.
• Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese. Serve immediately.

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onions, and fennel seeds. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic, and cook for 1 more minute. Pour in red wine, and simmer until the alcohol has cooked off, about 3 minutes.
• Add tomatoes, tomato paste, and chicken broth to the pot and bring to a simmer. Stir in sugar, basil, oregano, rosemary, salt, crushed red pepper flakes, bay leaf, and pepper. Turn off Saute function.
• Close and lock the lid and set the pressure valve to sealing. Select high pressure according to the manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
• When time is up, carefully release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid.
• Taste the sauce and adjust seasonings, if necessary. If the sauce is too thick, just stir in a little chicken broth or water until you reach your desired consistency.

Steps:

• Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
• Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
• Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.

Steps:

• Put a large pot of well-salted water over high heat and bring to a boil. Add 1 cup wine and turn heat to low.
• Heat olive oil in a wide skillet over medium. Add pancetta to pan and let sizzle for 2 or 3 minutes, until lightly browned. Remove with a slotted spoon and set aside.
• Raise heat slightly and add onion. Season with salt and pepper and stir to coat. Continue to cook, stirring, until softened, about 5 to 7 minutes.
• Add garlic, red-pepper flakes and tomato paste, and stir to distribute. Add bay leaf and all the remaining red wine and turn flame to high. Let wine reduce rapidly by half, about 10 minutes. Turn off heat.
• Bring pasta water back to a boil, add pasta and cook for about 2 to 3 minutes less than the package directions advise - that is, keep the pasta quite firm and underdone. It will finish cooking in the sauce.
• Reserve 1 cup pasta cooking water, and drain the pasta. Add pasta to the red wine mixture in the skillet and turn heat to medium-high. Let pasta wilt into the sauce and continue cooking, stirring, as pasta absorbs the sauce. The spaghetti should be correctly al dente within a few minutes and the sauce should coat the pasta. Add a little pasta cooking water if sauce gets too thick.
• Stir in the reserved pancetta, the butter and half the grated cheese and toss well. Taste a noodle, and add a sprinkling of salt to the pan if necessary. Toss once more and transfer to a warm serving dish. Garnish with basil leaves and pass remaining cheese at the table.

Steps:

• In a large non-stick skillet with a lid, add the olive oil and warm over medium heat, allow oil to heat for approximately 2 minutes.
• Add chopped onion and green pepper, cook for about 2-3 minutes or until onion is soft and you can see thru it, stir for even cooking.
• Add chopped/minced garlic, stir and continue to simmer thru for another 2 minutes.
• Add dry seasonings, chopped tomato, and chopped Italian sausage. Stir all and cook for another 2 minutes then add the ¼-cup dry red wine and stir all together.
• Add fennel seed & black pepper, cook another 2 minutes longer.
• Next, add the tomato sauce and water, bay leaves, salt and sugar, stir all and cover with lid, allow to cook on medium until mixture begins to slow boil, then remove lid. Stir again, cover and turn heat to a low simmer, allowing to cook for several hours or until ready to serve with pasta.
• Allowing sauce to slow cook for at least 2-3 hours makes for a more robust sauce ~ serve with al dente pasta, a good crusty Italian bread (ciabatta for example), freshly grated Italian cheese (a good quality aged Pecorino Romano made from sheeps or goats milk is best, never cows milk), & your favorite red wine (our favorite is a good cabernet).
• Sauce is also better the next day, so as a time saver make this sauce up a day ahead, allow to cool thoroughly before refrigerating, then serve the next night for dinner.