spaghetti wine sauce

As it turns out, Can isn’t the only one who enjoys pasta.  Besides wanting to post a great picture (above) of what looks to be the grosses thing ever, I thought it’d be good to post a wine reduction sauce.

Servings: 2


  • Olive Oil
  • 3 cloves of garlic
  • 1 onion
  • 1/2 Red pepper
  • 1/2 can of Ground Tomatoes
  • 1/2 cup (ish) of red wine
  • Water
  • Spaghetti for two people


  1. Cook Spaghetti.
  2. Heat up some oil in a pan at medium hot.
  3. Chop up the garlic and the onion and throw it all into the heated pan.  Let that sizzle for a few minutes.
  4. Chop up the red pepper and throw that in.  Wait a few more minutes.
  5. Add your ground tomatoes and mix it together with your veggies.  Let it cook until it looks thick like porridge, about 3 minutes.
  6. This is when you add the wine.  Mix the wine into the sauce until it’s distributed throughout.  You’ll know because the wine will change the colour from red to redish purple.  Make that colour even, then let it reduce.
  7. After the sauce has reduced, may or may not want to add some water to it.  Adding the water will help stretch out your sauce, making it less porridgey.  If you think you’ve added too much water, just let it reduce to a consistency you like.
  8. Serve sauce onto the Spaghetti.