Pasta with Red Wine Sauce

I am trying to use up ingredients in the house and try new recipes while the stay at home order is in place. Since all of the groceries that I normally purchase are not available, I am making the best with what I have.

Today I made a pasta sauce with some left over red wine. The last time we had someone over for dinner. the bottle was opened. That was a while ago. Today I turned the leftover wine into a sauce ... one that colored the meal red too!

Sauce Ingredients (Pasta for 2):

2 cups red wine

6 cloves of garlic

olive oil

1/2 TBSP oregano  (sub basil of you wish)

1 TBSP red pepper flakes

Pasta Ingredients:

1/2 cup diced sweet onion

1 zucchini diced into small pieces

1 yellow squash diced into small pieces

olive oil

2 cups (dry) gluten free pasta

1/4 cup Parmesan Cheese (or vegan alternative)

Sauce Instructions (can be made ahead of time ... takes about 30 minutes):

Dice the garlic and sautee in a pot with olive oil (just enough so nothing sticks/burns)

Add the red pepper flakes, wine, and oregano and bring to a boil

Reduce heat and reduce in 1/2

Pasta Instructions:

  • Dice the onion and veggies and add to a pan with olive oil (just enough)  

  • Sautee until onions are translucent

  • While the vegetables are cooking boil water and prepare the pasta ... slightly el dente

  • Drain 95% of the water from the pasta

  • Add the cooked pasta to the vegetables, add the reduced sauce, and cook until the liquid is almost completely absorbed

  • Serve with Parmesan cheese or vegan alternative


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