Red Wine Pasta Sauce – Platings + Pairings

Add a touch of elegance to your weeknight dinners with this quick and easy Red Wine Pasta Sauce. With deep layers of flavor and simple ingredients, it’s one of the best ways to use leftover red wine and is versatile enough for spaghetti, lasagna, stuffed shells, and more!

Looking for more Italian-inspired pasta sauce recipes? Check out Rose Sauce, Butter Roasted Tomato Sauce, and Pesto Genovese. 

Want my secret to pasta that tastes like it came from a gourmet Italian bistro? Let me introduce you to this Red Wine Pasta Sauce! Rich, flavorful, super easy to make, and a fantastic way to use that leftover bottle of red wine, it’s a game changer for weeknight dinners.

Adding red wine to pasta sauce gives it an incredible depth of flavor and instantly makes simple tomato-based sauce feel sophisticated. While you won’t really taste the wine in the sauce, you do notice an extra oomph in each bite. Similar to vodka in vodka sauce, the wine simply enhances the other ingredients to create a perfect balance of flavors.

Whether you’re tossing the red wine sauce with spaghetti, layering it in a lasagna, or using it for stuffed shells, it’s perfect for making your pasta dinners a little more fabulous.

Ingredients 

• Extra-virgin olive oil
• Onion – Yellow onions are a great choice, but if you have shallots, white, or red onions, they’ll work, too. 
• Dried oregano 
• Garlic – I went with 3 cloves of minced garlic, but let’s be honest—there’s no such thing as too much! Feel free to add another clove or two (or three!).
• Tomato paste – The secret to the sauce’s umami-forward tangy richness.
• Dry red wine – Choose a dry red wine you enjoy drinking. I’ve included plenty of red wine recommendations for pasta sauce below. 
• Crushed tomatoes – Opt for high-quality canned tomatoes for the best results. Fresh tomatoes also work but they’ll make your sauce slightly more acidic.
• Fresh basil
• Kosher salt
• Sugar

Best red wine for pasta sauce

It’s always best to go with a dry red wine that you already enjoy sipping on. Here’s what I recommend using:

• Cabernet Sauvignon – Known for its bold flavor and rich tannins. The robust profile complements the richness of the tomato base, enhancing the overall flavor.
• Merlot – Smooth and medium-bodied, with soft tannins that blend seamlessly into the sauce. Its subtle fruitiness also balances the acidity of the tomatoes.
• Chianti – This Italian wine is a classic choice for tomato-based red wine sauces. Its high acidity pairs perfectly with tomatoes, and its earthy, fruity notes enhance the sauce’s flavor without overpowering it.
• Zinfandel – It adds a hint of sweetness, a fruity complexity, and a subtle spiciness to your sauce. 
• Pinot Noir – Lighter and more delicate, with a smooth, velvety texture that enhances the sauce without making it too heavy. 
• Syrah/ Shiraz – Known for its bold and peppery notes, it adds a touch of spice and robustness to the sauce. Its rich, dark fruit flavors and full body make it a perfect match for hearty pasta dishes. 

How to make pasta sauce with red wine

Start by cooking the onion, oregano, and a pinch of salt in an oiled saucepan until the onion is lightly golden. Stir in the garlic and cook until fragrant.

Mix in the tomato paste and cook for another minute, then deglaze the pan with the red wine. Let the wine simmer until it reduces by half.

Stir in the crushed tomatoes, basil, salt, and a pinch of sugar, then heat to a gentle boil. Reduce the heat, cover, and simmer for 20 to 30 minutes. 

Remove and discard the basil sprig. Taste the sauce and season with additional salt and sugar if needed. And voila! Your delicious red wine sauce is ready to pair with your favorite pasta. Enjoy!

Tips and tricks

• When deglazing the pan with the red wine, be sure to scrape up any stuck brown bits from the bottom with a wooden spoon. They add a ton of flavor!
• According to Food & Wine, cooking the tomato paste for a minute before deglazing enhances its natural sweetness and umami flavor. 
• The longer the sauce simmers, the more time the flavors have to meld together, creating a richer sauce. Don’t rush the process! 
• Taste the sauce as it’s cooking and adjust the acidity with a pinch of white sugar as needed.
• Is the sauce too thick? Stir in a splash of leftover pasta cooking water to thin it out. 
• If you prefer a smoother sauce, use an immersion blender to puree it to your desired consistency.

Variations

Consider adding a few special ingredients to enhance your red wine sauce for pasta:

• Sautéed mushrooms, black olives, or capers for depth and a delightful umami kick.
• Red pepper flakes for a touch of heat. 
• A splash of heavy cream to make the sauce extra creamy. 
• Finish it with a pat of butter for an extra velvety consistency and rich flavor.

Serving suggestions

For a fine dining experience at home, serve your red wine sauce with cooked pasta, such as spaghetti, fettuccine, pappardelle, tagliatelle, or penne, and top each plate with freshly grated Parmesan, a dollop of pesto sauce, and/or fresh basil leaves. 

Complete your Italian-inspired dinner with garlic bread and any of these dishes on the side:

Looking for more ideas? The red wine sauce also makes for a fantastic topping on grilled or roasted chicken and in comforting pasta bakes, like lasagna, manicotti, stuffed pasta shells, and eggplant parmesan. You can even use it as a dipping sauce for pizza!

FAQs 

Can I make this sauce with fresh tomatoes? 

Yes! To do this, peel and chop a mix of in-season ripe tomatoes like Roma, San Marzano, or heirlooms. Simmer the tomatoes in the pan with the aromatics until they break down and form a sauce-like consistency. You may need to cook the sauce longer and add extra sugar to adjust the acidity. 

Is pasta with red wine sauce kid-friendly? 

Yes, the alcohol in the wine cooks off while it simmers to only leave behind a deep, rich flavor. If you prefer a non-alcoholic version, substitute beef broth or non-alcoholic red wine.

Make ahead and storing

You can make this sauce ahead of time and store it in the refrigerator for up to 4 days or in the freezer for up to 3 months. 

To reheat, thaw it in the refrigerator overnight and warm it in a saucepan on the stove over low heat, adding a splash of water or broth to thin the consistency, if needed.

Got leftover red wine? Freeze it in ice cube trays! You can conveniently pop out a cube or two the next time you need red wine for a recipe.

More red wine recipes 

​​​​Did you make this easy red wine sauce?

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