Chianti Pasta Sauce
We all know Chianti wine and pasta sauce are a perfect pairing, but now you can infuse the wine into your sauce with our Chianti Pasta Sauce recipe! Yield: 8 cups of sauce
Servings: 8 people
Calories: 235kcal
Ingredients
- ½ teaspoon olive oil
- 1 onion, diced
- 1 small summer squash, diced (about 2 c)
- 1 (6 oz) can tomato paste
- 2 (14 oz) cans diced tomatoes, un-drained
- 1 (4 oz) can sliced mushrooms, drained
- ¾ c Chianti wine
- ½ c water
- ½ teaspoon oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 lb spaghetti, dry
Instructions
- In a 4 quart saucepan heat oil. Add onions and sauté over medium-high heat until they begin to soften (3-5 min).
- Add squash and cook until they begin to soften (3-5 min).
- Add tomato paste, diced tomatoes with juice, and drained mushrooms. Stir to combine.
- Add remaining ingredients and simmer, uncovered, over medium-high heat, 30 min.
- While the sauce is simmering, boil pasta according to the directions on the box. Cook to desired consistency and drain. Add a drizzle of olive oil to the drained pasta to keep it from sticking while the sauce finishes.
- Remove from heat and serve over drained pasta. With a glass of wine.
Nutrition
Serving: 1cup | Calories: 235kcal | Carbohydrates: 42.7g | Protein: 9.2g | Fat: 2g | Cholesterol: 41mg | Sodium: 191mg | Fiber: 3.2g | Sugar: 6.2g