Red Wine Pasta Sauce


  • extra virgin olive oil
  • 1/2 yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1/4 cup fresh basil whole leaves left on stem, or 1 tbsp dried basil
  • 1 tsp fresh oregano or 1/2 tsp dried oregano
  • 1/2 cup burgundy wine (or a dry red)
  • 1 28 oz can of crushed tomatoes
  • Pinch of red pepper flakes
  • 1/2 tsp vanilla
  • 1/2 ladel pasta water
  • 1 lb pasta


  1. Place a pot over medium heat. Once the pot is hot, add the olive oil. Add the onion, garlic, basil leaves (leave them whole), and oregano. Sautè the mixture for 1-2 minutes.
  2. Add the red wine into the pot and allow it to reduce by half, about 5 minutes.
  3. Add the crushed tomatoes, red pepper flakes, and vanilla to the pot. Stir and reduce it to a simmer while starting the pasta water.

  4. Bring a large pot of salted water to a boil. Cook the pasta to al dente.

  5. Add 1/2 ladle of the pasta water to the sauce about 3 minutes before pasta is ready.

  6. Drain pasta and mix with sauce.