Elegant Rosemary-Infused Red Wine Sauce with Linguine
This sophisticated Rosemary-Infused Red Wine Sauce over Linguine is a cherished recipe inspired by a classic Cooking Light article. It's an exquisite blend of aromatic rosemary, rich red wine, and perfectly balanced tomatoes, creating a sauce that's sure to impress your dinner guests. The preparation is swift and uncomplicated, making it ideal for unexpected visitors or a special weeknight dinner. Finely sliced fresh Parmesan cheese and a sprig of rosemary garnish add an elegant touch, while a sprinkle of fresh basil enhances its aromatic appeal. Don't forget to serve it with crusty bread for a complete and satisfying experience. This recipe doubles easily, so feel free to expand it for larger gatherings.
N/A
Servings
120
Calories
12
Ingredients
Ingredients
Extra virgin olive oil
1 tablespoon (none)
Onion
1 cup (diced finely)
Fresh garlic
4 cloves (minced)
Good quality red wine (e.g., valpolicella or shiraz)
3/4 cup (none)
Honey
2 tablespoons (none)
Dried basil
2 teaspoons (none)
Dried rosemary
1 teaspoon (crumbled)
Salt
1/2 teaspoon (none)
Crushed red pepper flakes
1/4 teaspoon (optional)
Crushed tomatoes
1 (28 ounce) can (none)
No-added-salt tomato paste
1 (6 ounce) can (none)
Linguine
1 (10 ounce) box (cooked and drained)
Instructions
1
Begin by measuring out all herbs and seasonings into a small bowl for easy access while cooking.
2
Heat a deep saucepan over medium heat, then add the extra virgin olive oil and minced garlic. Sauté for about 30 seconds until fragrant.
3
Introduce the finely diced onion to the pan and sauté for 3 minutes, stirring continuously to prevent burning.
4
Pour in the quality red wine, honey, crushed tomatoes, and tomato paste, mixing well. Add the bowl of pre-measured herbs and seasonings.
5
Bring the mixture to a gentle simmer, allowing it to just bubble beneath the surface. Cook uncovered for approximately 20 minutes, or until the sauce thickens, stirring occasionally. Adjust the heat as necessary to prevent boiling.
6
For less mess, you can place a lid partially over the saucepan to minimize splatters. Once the sauce reaches your desired consistency, remove it from heat.
7
Serve the sauce generously over hot, freshly cooked linguine. Garnish each plate with thin slices of fresh Parmesan and a sprig of rosemary. If available, add shredded fresh basil for an extra burst of flavor.
Nutrition Information
3g
Fat
17g
Carbs
3.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this sauce?
The sauce features an elegant blend of aromatic rosemary, rich red wine, and perfectly balanced tomatoes.
Which type of pasta is recommended for this recipe?
This recipe is designed to be served over hot, freshly cooked linguine.
How long should the sauce simmer?
The sauce should simmer uncovered for approximately 20 minutes, or until it reaches your desired thickness.
What type of red wine is best for this sauce?
A good quality red wine such as Valpolicella or Shiraz is recommended for the best flavor.
Should I use fresh or dried rosemary in the sauce?
The sauce uses 1 teaspoon of crumbled dried rosemary, while fresh rosemary sprigs are used for garnish.
Is this Rosemary-Infused Red Wine Sauce vegetarian?
Yes, based on the ingredients provided, this recipe is suitable for vegetarians.
How many calories are in one serving?
Each serving contains approximately 120 calories.
What garnishes are recommended for an elegant presentation?
Garnish each plate with thin slices of fresh Parmesan cheese, a sprig of rosemary, and shredded fresh basil.
How long do I need to saute the garlic?
The minced garlic should be sauteed in olive oil for about 30 seconds until it becomes fragrant.
How long should the onions be cooked?
The finely diced onions should be sauteed for 3 minutes while stirring continuously.
What is the size of the crushed tomato can needed?
The recipe requires one 28-ounce can of crushed tomatoes.
Does the tomato paste need to be salt-free?
The recipe specifies using one 6-ounce can of no-added-salt tomato paste.
Can I make this dish spicy?
Yes, you can include 1/4 teaspoon of crushed red pepper flakes for an optional spicy kick.
What is a good side dish for this meal?
It is recommended to serve this dish with crusty bread to complete the experience.
Can I double this recipe for a party?
Yes, this recipe doubles easily, making it ideal for larger gatherings or dinner guests.
How can I prevent the sauce from splattering while it simmers?
To minimize mess, you can place a lid partially over the saucepan while the sauce thickens.
What type of oil is used for sauteing?
The recipe uses 1 tablespoon of extra virgin olive oil.
How much honey is included in the sauce?
The recipe calls for 2 tablespoons of honey to balance the flavors.
Is the preparation of this sauce difficult?
No, the preparation is described as swift and uncomplicated, suitable for a special weeknight dinner.
What was the inspiration for this recipe?
This sophisticated recipe was inspired by a classic Cooking Light article.
How much dried basil is required?
The recipe uses 2 teaspoons of dried basil.
What should I do with the seasonings before cooking?
Measure all herbs and seasonings into a small bowl first for easy access during the cooking process.
How many garlic cloves are used?
The recipe requires 4 cloves of fresh minced garlic.
What is the fat content per serving?
There are 3 grams of fat per serving.
How many carbohydrates are in this dish?
Each serving contains 17 grams of carbohydrates.
What is the protein content of the meal?
The recipe provides 3.5 grams of protein per serving.
How much salt is added to the sauce?
The recipe includes 1/2 teaspoon of salt.
What type of heat is used to simmer the sauce?
The sauce should be kept at a gentle simmer, adjusting the heat as necessary to prevent it from boiling.
How much linguine do I need to prepare?
You will need one 10-ounce box of linguine, cooked and drained.
When should the sauce be removed from the heat?
Remove the sauce from the heat once it reaches your desired consistency after about 20 minutes of simmering.