15 mins
45 mins
Serves 6
Recipes » Spaghetti with Red Wine Sangria Sauce

Spaghetti with Red Wine Sangria Sauce

The sangria's fruity notes nicely accent the tomatoes in this rich and complex pasta sauce served over our classic spaghetti.
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Ingredients

  • 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
US – Metric

Instructions

  • 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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Tips

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