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  • 2-4 T. Extra virgin olive oil
  • 1 m. Red onion, diced
  • 3 Garlic cloves, minced
  • 2 T. Tomato paste
  • 14 oz. Can Whole peeled tomatoes, crushed by hand
  • 1 C. Wine
  • 1/2 C. Fresh water
  • Fresh basil, chopped
  • Red chili flakes
  • Smoked paprika
  • Kosher salt
  • Fresh ground black pepper


  • Heat a sauté pan over medium heat. When the pan is hot add the oil wait for the oil to heat before adding the onion.
  • When the onion has started to brown stir in the tomato paste and garlic, let this cook about 10 minutes, you want to caramelize the sugars in the tomato paste.
  • Deglaze the pan with the wine by about half, stir in the crushed tomatoes, water and basil, then season with Add salt, pepper, paprika and chili flakes to taste.
  • Cook the pasta a minute short of al dente, drain the pasta and add straight to the sauté pan, cook the last minute in the sauce.
  • A. J. Di Liberti 2006
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Categories: Condiment, Sauce  Savory Sauce 

Author Credit: A. J. Di Liberti 2006

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