Red Wine Rosemary Sauce Over Linguine Recipes

ROSEMARY RED WINE SAUCE FOR STEAK

Rosemary Red Wine Sauce for Steak image

Fabulous on flat iron steak, seasoned simply with salt and freshly ground black pepper. I recommend using the wine singles you can buy at the grocery store. That way you don't necessarily have to waste an entire bottle of wine if your family is not likely to finish a bottle of wine in one sitting.

Provided by kagomesama

Categories Sauces

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup red wine
1 tablespoon fresh rosemary, chopped or 2 teaspoons dried rosemary
1/2 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons cold butter, cubed
1/2 teaspoon Worcestershire sauce
1 tablespoon minced garlic

Steps:

After cooking the steaks, remove to a plate to rest. Deglaze the pan with the red wine and add all other ingredients except for the butter.
Let reduce by half, then just before serving add butter to the pan and whisk in until melted. Serve immediately.

Nutrition Facts : Calories 106.4, Fat 5.8, SaturatedFat 3.7, Cholesterol 15.3, Sodium 268.9, Carbohydrate 2.8, Fiber 0.2, Sugar 0.5, Protein 0.3

SPAGHETTI WITH RED WINE AND ROSEMARY MARINARA SAUCE

Spaghetti With Red Wine and Rosemary Marinara Sauce image

This recipe is from Vegan Italiano. "Though this scrumptious marinara sauce cooks up in less than thirty minutes, the fragrant smells of red wine and rosemary will perfume your home for hours."

Provided by Eat Your Vegetables

Categories Spaghetti

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
1 cup onion, chopped
4 garlic cloves, minced
1 (28 ounce) can plum tomatoes, juices included
1 (6 ounce) can tomato paste
3/4 cup dry red wine
1 tablespoon sugar
2 teaspoons dried basil
1 teaspoon dried rosemary
1/2 teaspoon coarse salt
1/8 teaspoon crushed red pepper flakes (to taste)
fresh ground black pepper, to taste
12 ounces spaghetti, cooked until al dente and drained

Steps:

In a large deep-sided nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, 3 minutes.
Add the tomatoes and their juices, tomato paste, wine, sugar, basil, rosemary, salt, red pepper flakes (if using), and black pepper; bring to a brisk simmer over medium high heat.
Reduce the heat and simmer, uncovered, until reduced and thickened, about 20 minutes, stirring occasionally and breaking up the tomatoes with a large wooden spoon. Serve hot over spaghetti.

Nutrition Facts : Calories 416.7, Fat 7, SaturatedFat 1.1, Sodium 517.9, Carbohydrate 71.6, Fiber 6.4, Sugar 13.7, Protein 12.3

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