Spaghetti with Red Wine Tomato Sauce
Spaghetti with Red Wine Tomato Sauce features a luxuriously bold red wine sauce, topped with browned sausage, sauteed mushrooms and kale.
Servings: 5
Ingredients
- 1 Tbsp + 2 tsp extra virgin olive oil, divided
- 3 garlic cloves, diced
- 1 small yellow onion, diced
- 1 14 oz can fire roasted tomatoes
- 1 28 oz can crushed tomatoes
- 1 c dry red wine
- 2 tsp dried basil
- ¼ tsp salt
- ¼ tsp cracked black pepper
- 1 lb spaghetti or pasta of choice
- 1 lb chicken or turkey sausage, ground
- 8 oz mushrooms (cremini, portobello, or white), sliced
- 1 bunch kale, de-stemmed and coarsely chopped (~4 cups)
- 2 Tbsp Parmesan cheese (garnish), if desired
Instructions
Red Wine Tomato Sauce
- Heat 1 tablespoon of olive oil in a large sauce pot or Dutch oven over medium heat. Once the oil is warm, add the garlic and onions to the pan. Saute 3 to 5 minutes, or until onions become translucent.
- Empty both cans of tomatoes into the pot and pour in the wine. Mix to combine. Season with salt, pepper, and basil. Reduce heat to a simmer and cook covered for 30 minutes to 1 hour. Stir on occasion.
Sausage & Mushrooms Spaghetti
- Bring a large sauce pot or stock pot of water to a boil. Add the spaghetti and cook 7 to 8 minutes, or until tender. Drain and set aside, tossing lightly with olive oil to prevent sticking.
- While the pasta water boils, heat 2 teaspoons of olive oil in a large frying pan over medium to medium-high heat. Add the ground sausage to the pan and break apart into chunks. Brown the sausage pieces on both sides, for about 6 to 8 minutes total.
- Once the sausage is browned, add the mushrooms and cook 3 to 5 minutes, or until they begin to release their liquid. Add the chopped kale to the pan and cook another 2 to 3 minutes, or until kale wilts slightly. Remove from heat.
- Divide the spaghetti among plates. Top with a generous scoop of red wine tomato sauce and sausage-mushroom mixture. Garnish with Parmesan cheese, if desired. Enjoy!
Notes
- We recommend using "full body" red wines like Cabernet Sauvignon, Malbec, or Merlot in this sauce recipe. These wines pack in a ton of flavor and add a light sweetness to the sauce without being overwhelming.