Red Wine & Rosemary Sauce over Linguine


Red Wine & Rosemary Sauce over Linguine

Prep Time: 10 Mins Cooking Time: 30 Mins Total Time: 40 Mins


  • 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


  1. Before you begin, measure out all of the herbs& seasonings into a small bowl and set near the stove to add when needed.
  2. Heat a deep saucepan over medium heat.
  3. Add oil and garlic and saute for about 30 seconds.
  4. Add onions, and saute about 3 minutes, stirring the whole time to keep from burning.
  5. Add wine,honey,tomatoes,tomato paste, and the dish of herbs& seasonings you blended earlier.
  6. 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.
  7. You may wish to set a lid partially over the pot to help keep splatters to a minimum- and also stir occasionally.
  8. Serve over hot cooked pasta.