15 mins
45 mins
Serves 6

Spaghetti with Red Wine Sangria Sauce

The sangria’s fruity notes nicely accent the tomatoes in this rich and complex pasta sauce.
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  • 450 g Italpasta Spaghetti
  • 1/4 cup extra virgin olive oil, divided
  • 5 cups cherry tomatoes
  • 1 small onion, sliced
  • 3 cloves garlic, thinly sliced
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup leftover strained red wine sangria
  • 1/4 cup tomato paste
  • 1/4 cup fresh basil, thinly sliced and divided
  • 1/2 cup Parmesan cheese, grated


  • Cook spaghetti according to package directions. Reserve 1/4 cup (60 mL) pasta cooking water; drain spaghetti.
  • Meanwhile, in large skillet set over medium heat, heat 2 tbsp (30 mL) oil. Cook cherry tomatoes, stirring occasionally, until charred and blistered, about 8 to 10 minutes. Add onion, garlic, oregano, salt and pepper; cook, stirring occasionally, for 5 to 7 minutes or until onions are starting to soften. Stir in sangria; bring to a boil. Cook, stirring occasionally, for 4 to 6 minutes or until slightly reduced.
  • Stir in tomato paste and cook, stirring, for 1 minute. Reduce heat to medium-low. Cook, stirring occasionally, for 5 to 8 minutes or until slightly thickened.
  • Stir in half the basil. Toss in spaghetti and reserved pasta cooking water until sauce clings to pasta well. Drizzle with remaining oil.
  • Finish with remaining basil and a beautiful sprinkling of Parmesan.
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Tip: For a savory addition, cook 1/4 cup (60 mL) diced pancetta or bacon in skillet at the start of Step 2, until golden and crispy around edges. Transfer to a plate, then proceed with Step 2. Stir pancetta into sauce in Step 4.

Nutritional Analysis

Calories: 460kcalCarbohydrates: 66gProtein: 15gFat: 13gSaturated Fat: 3gCholesterol: 5mgSodium: 380mgFiber: 5gSugar: 8g