Red Wine Rosemary Sauce Over Linguine Recipes

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RED WINE & ROSEMARY SAUCE OVER LINGUINE

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.

Provided by HeatherFeather

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12



Red Wine & Rosemary Sauce over Linguine image

Steps:

  • Before you begin, measure out all of the herbs& seasonings into a small bowl and set near the stove to add when needed.
  • Heat a deep saucepan over medium heat.
  • Add oil and garlic and saute for about 30 seconds.
  • Add onions, and saute about 3 minutes, stirring the whole time to keep from burning.
  • Add wine,honey,tomatoes,tomato paste, and the dish of herbs& seasonings you blended earlier.
  • 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.
  • You may wish to set a lid partially over the pot to help keep splatters to a minimum- and also stir occasionally.
  • Serve over hot cooked pasta.

Nutrition Facts : Calories 483.9, Fat 5.3, SaturatedFat 0.8, Sodium 603.3, Carbohydrate 90.5, Fiber 8.8, Sugar 17.7, Protein 15.2

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

LINGUINE WITH BRAISED RED WINE SHORT RIB SAUCE

Provided by Trisha Yearwood

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 14



Linguine with Braised Red Wine Short Rib Sauce image

Steps:

  • Combine the onion, carrot, celery and garlic in a food processor and pulse until finely chopped.
  • Heat the oil in a Dutch oven over medium-high heat. Sprinkle salt and pepper all over the short ribs, add them to the pot and brown well on all sides, about 3 minutes per side. Transfer to a plate.
  • Add the chopped vegetables to the pot and cook, stirring, until slightly softened, about 4 minutes. Add the tomato paste and cook, stirring, 1 minutes. Add the tomatoes, wine and rosemary and stir to combine. Return the short ribs to the pot and bring to a simmer over medium-low heat. Cover the pot and cook until the meat separates easily from the bones, is extremely tender and shreds easily, about 3 hours. Remove the meat from the ribs and discard the bones. Shred the meat into small pieces, discarding any hard sinew and unrendered fat. Return the meat to the sauce.
  • Meanwhile, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions.
  • Serve the pasta topped with short rib sauce, chopped parsley and Parmesan.

1 small onion, roughly chopped
1 medium carrot, roughly chopped
1 rib celery, roughly chopped
1 clove garlic, chopped
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
3 pounds beef short ribs
1 tablespoon tomato paste
One 28-ounce can crushed tomatoes
2 cups dry red wine
2 sprigs fresh rosemary, stripped
16 ounces linguine
2 tablespoons roughly chopped fresh flat-leaf parsley
Grated Parmesan, for serving

RED WINE SAUCE

Make and share this Red Wine Sauce recipe from Food.com.

Provided by gailanng

Categories     Sauces

Time 20m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 8



Red Wine Sauce image

Steps:

  • Saute onion in butter 3 minutes or until browned. Add wine; cook 3 minutes. Add broth; bring to boil and cook 5 minutes.
  • Stir together water and cornstarch. Add to wine mixture and cook 1 minute until thickened. Adjust seasonings with salt and pepper and optional thyme.

Nutrition Facts : Calories 75.2, Fat 4.5, SaturatedFat 2.4, Cholesterol 10.8, Sodium 541.3, Carbohydrate 3.5, Fiber 0.1, Sugar 0.4, Protein 1.9

1/2 small onion, minced
2 tablespoons butter
1/2 cup dry red wine
1 (14 ounce) can beef broth (homemade is better)
1/4 cup water
2 tablespoons cornstarch
1 pinch thyme (optional)
salt and pepper

ROSEMARY RED WINE SAUCE FOR STEAK

Fabulous on flat iron steak, seasoned simply with salt and freshly ground black pepper. I recommend using the wine singles you can buy at the grocery store. That way you don't necessarily have to waste an entire bottle of wine if your family is not likely to finish a bottle of wine in one sitting.

Provided by kagomesama

Categories     Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7



Rosemary Red Wine Sauce for Steak image

Steps:

  • After cooking the steaks, remove to a plate to rest. Deglaze the pan with the red wine and add all other ingredients except for the butter.
  • Let reduce by half, then just before serving add butter to the pan and whisk in until melted. Serve immediately.

Nutrition Facts : Calories 106.4, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 268.9, Carbohydrate 2.8, Fiber 0.2, Sugar 0.5, Protein 0.3

1 cup red wine
1 tablespoon fresh rosemary, chopped or 2 teaspoons dried rosemary
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons cold butter, cubed
1/2 teaspoon Worcestershire sauce
1 tablespoon minced garlic

RED WINE SAUCE FOR PASTA OR CHICKEN

Make and share this Red Wine Sauce for Pasta or Chicken recipe from Food.com.

Provided by ashlynn08

Categories     Low Protein

Time 35m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 13



Red Wine Sauce for Pasta or Chicken image

Steps:

  • Heat butter in a large saucepan over medium heat and add onion, garlic, and peppers.
  • Saute for 3 minutes and add flour until incorporated.
  • Add next 7 ingredients and bring to a boil.
  • Once thickened, reduce heat to low and simmer for 10 to 15 minutes.
  • If mixture becomes too thick add additional broth.
  • Serve hot.

Nutrition Facts : Calories 175.3, Fat 9, SaturatedFat 5.6, Cholesterol 22.9, Sodium 526.8, Carbohydrate 10.9, Fiber 0.7, Sugar 4.7, Protein 2.4

3 tablespoons butter
1/2 cup chopped onion
3 garlic cloves, minced
3 tablespoons chopped red peppers
2 tablespoons flour
2 cups beef broth
1 cup red wine
1 tablespoon sugar (to taste)
1 bay leaf
1 teaspoon dried thyme leaves
2 teaspoons parsley
3/4 teaspoon rosemary
salt and pepper (to taste)

VEAL, MUSHROOM AND RED WINE SAUCE

Categories     Sauce     Wine     Mushroom     Tomato     Meat     Veal     Red Wine     Winter     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9



Veal, Mushroom and Red Wine Sauce image

Steps:

  • Heat oil in large skillet over medium-high heat. Add veal, garlic and rosemary; sauté until veal is no longer pink, breaking up large clumps with back of spoon, about 5 minutes. Add mushrooms; sauté 5 minutes. Add tomatoes, wine, broth and tomato paste. Bring to boil. Reduce heat to medium; simmer until mixture thickens to sauce consistency, stirring occasionally, about 30 minutes. Season to taste with salt and pepper.

3 tablespoons olive oil
1 pound ground veal
3 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary or 2 teaspoons dried
1/2 pound mushrooms, chopped
1 14 1/2-ounce can diced tomatoes in puree
3/4 cup dry red wine
3/4 cup canned beef broth
1/4 cup tomato paste

CHICKEN AND RED WINE SAUCE

I don't remember where I got this recipe. But was looking for something to do with some red wine I had left over and found this.A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy!

Provided by MARIA MAC

Categories     Chicken Breast

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7



Chicken and Red Wine Sauce image

Steps:

  • Heat oil in a large skillet over medium high heat.
  • Cook garlic in oil until tender.
  • Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
  • Drain oil from skillet.
  • Sprinkle chicken with paprika and 1 cup brown sugar.
  • Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

1 tablespoon olive oil
1 tablespoon minced garlic clove
3 lbs boneless skinless chicken breasts
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper

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