Red Wine & Rosemary Sauce over Linguine
Description:
Indulge in the flavors of this unique and elegant red wine and rosemary sauce, a cherished recipe sourced from Cooking Light magazine that promises both convenience and sophistication. Perfect for those impromptu dinner gatherings, this sauce comes together swiftly, ensuring you can impress your guests without spending hours in the kitchen. Elevate your presentation with a garnish of delicate Parmesan cheese shavings and fragrant rosemary sprigs, along with a sprinkle of fresh basil leaves if available. Pair it with crusty bread for a delightful culinary experience that’s sure to please. Plus, this recipe easily doubles to accommodate larger gatherings, making it a versatile addition to your repertoire.
Recipe Information:
- Cuisine: Italian
- Category: Sauces
- Keywords: Vegetable, Low Cholesterol, Healthy, < 60 Mins, Stove Top, Easy
- Yield: 4 servings
- Total Time: 40 minutes
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Calories: 483.9 per serving
- Nutritional Information (per serving):
- Fat: 5.3g
- Saturated Fat: 0.8g
- Cholesterol: 0mg
- Sodium: 603.3mg
- Carbohydrates: 90.5g
- Fiber: 8.8g
- Sugar: 17.7g
- Protein: 15.2g
Ingredients:
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | 1 tablespoon |
| Onion | 1 |
| Fresh garlic | 4 cloves |
| Red wine | 3/4 cup |
| Honey | 2 tablespoons |
| Dried basil | 2 teaspoons |
| Dried rosemary | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Crushed red pepper flakes | 1/4 teaspoon |
| Crushed tomatoes | 1 can (14 oz) |
| No-added-salt tomato paste | 1 tablespoon |
| Linguine | 1 package (16 oz) |
Instructions:
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Preparation: Before you begin cooking, gather all the herbs and seasonings required for the recipe and place them in a small bowl near the stove for easy access.
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Saute Aromatics: Heat a deep saucepan over medium heat, then add the extra virgin olive oil and minced garlic. Saute for about 30 seconds until the garlic becomes fragrant.
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Cook Onions: Add the finely chopped onion to the pan and saute for approximately 3 minutes, stirring continuously to prevent burning, until the onions turn translucent and slightly caramelized.
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Add Wine and Sweetener: Pour in the red wine and honey, then add the crushed tomatoes and tomato paste along with the prepared blend of dried basil, dried rosemary, salt, and crushed red pepper flakes.
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Simmer: Bring the sauce to a gentle simmer, allowing it to bubble slightly under the surface but not reaching a full boil. Lower the heat and let it cook uncovered for about 20 minutes, or until it thickens to your desired consistency, stirring occasionally to prevent sticking.
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Optional Lid: To minimize splatters, you may choose to partially cover the saucepan with a lid while simmering, ensuring it doesn’t interfere with the reduction process.
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Serve: Once the sauce has reached the desired thickness, remove it from the heat and serve it generously over hot cooked linguine, ensuring each portion is generously coated with the flavorful sauce.
Presentation:
For an elegant presentation, garnish each serving with thin peels of fresh Parmesan cheese and a sprig of rosemary. If available, sprinkle some shredded fresh basil over the top to enhance the aroma and visual appeal. Serve alongside crusty bread to mop up every last bit of sauce.
Notes:
This versatile sauce doubles effortlessly, making it suitable for larger gatherings or for storing leftovers for future meals. Experiment with different pasta shapes or add your favorite protein such as grilled chicken or sautรฉed shrimp to customize this dish to your liking. Enjoy the rich flavors and aromatic nuances of this delightful red wine and rosemary sauce over linguine, a testament to the joys of simple yet refined home cooking.
