7 Wine Sauce Recipes for Restaurant-Worthy Dishes

  • Like on Facebook
  • Share on Google+
  • Share on LinkedIn

Little alterations in recipes can go a long way. Switching or adding a sauce can be the special touch a meal needs, and wine is just the ingredient that can give you restaurant-quality meals at home. What’s Cooking America explains a few basics for cooking with wine.

First, you always want to use a wine you’d actually drink. When cooking with wine, you want to intensify the flavors of the food, not hide them — this makes enjoying the taste of what you are using essential. Plus, as you cook the wine, the alcohol evaporates and the acidic and sweet notes are concentrated in the sauce or reduction. The vibrant flavors achieved through cooking with wine means a little can impart a big impact. To see where wine and cooking can take you, check out these seven recipes.

1. Red Wine Tomato Pasta

Upgrade pasta night with Southern Living’s red wine tomato pasta. On top of the red wine, the entire sauce is homemade, making this pasta dish a little more effort than a quick meal, but the flavors will make it well worth the added kitchen time.


  • 1½ teaspoons minced fresh garlic
  • 2 tablespoons olive oil
  • ½ cup dry red wine
  • 2 (14½ ounces) cans petite diced tomatoes, undrained
  • 2 tablespoons chopped fresh or 1 teaspoon dried basil
  • 1 tablespoon chopped fresh or ½ teaspoon dried oregano
  • 1 teaspoon sugar
  • ¼ teaspoon freshly ground black pepper
  • 12 ounces uncooked thin spaghetti
  • 1 (4-ounce) block mozzarella cheese, shredded
  • ⅓ cup freshly grated Parmesan cheese


  • chopped fresh basil
  • freshly grated Parmesan cheese

Directions: Sauté garlic in hot oil in a large skillet over medium heat for 1 minute or until lightly browned. Carefully stir in wine and next five ingredients (tomato, basil, oregano, sugar, pepper); bring to a boil. Reduce heat to medium low and simmer, stirring occasionally, for 20 minutes or until thickened.

Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and ⅓ cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Pour tomato sauce over pasta mixture and toss to combine. Serve immediately with desired toppings.

More Articles About:

To contact the reporter on this story: staff.writers@wallstcheatsheet.com To contact the editor responsible for this story: editors@wallstcheatsheet.com

Yahoo Finance, Harvard Business Review, Market Watch, The Wall St. Journal, Financial Times, CNN Money, Fox Business