Slinging My Pasta Sauce

PhotobucketI make a mean sauce, but then being half Italian, it’s in my blood.  If I didn’t make a decent sauce, I would be shunned by my family.  Disowned, I tell ya!


Now you might think a good sauce should cook all day.  But when you’re craving pasta for dinner, you don’t have all day to wait to eat it, especially when you’re a mom (or dad) on the run like me.  You may also think, “I’ll just pour out some Prego on my pasta and call it a day”.  *shudder*  Well, my friend, I would call that a very bad day.  Friends don’t let friends use Prego or any other pasta sauce in a jar, not when you can make my easy, tasty seven ingredient sauce.




Run DMT’s Seven Ingredient Sauce


2 Tbsp extra virgin olive oil

4 cloves of garlic minced

½ cup white wine

1 carton (26 oz) Pomi chopped tomatoes

¼ tsp crushed red pepper flakes

1 tsp salt

½ tsp ground black pepper


In a large saucepan, warm olive oil on a medium heat.  Add garlic and reduce heat to a very low setting.  Slowly cook the garlic until it becomes a golden brown color.  Do not burn!  When garlic is golden brown, add the white wine and gently raise the heat.  Cook wine for about 2-3 minutes or until wine evaporates.  Lower heat again and add tomatoes, red pepper flakes, salt, and pepper.  Stir often until sauce becomes light and slightly thickened.  Then remove from heat to avoid the tomatoes from breaking down and becoming too acidic.


Serve over the pasta of your choice.


For variations, add chopped fresh basil or oregano and stir into sauce a minute before you remove it from the heat.


On a side note, I started using the mini bottles of wine for my pasta sauce to avoid wasting a larger bottle of wine.  The mini bottles in a 4-pack are just the right size for any recipe and I can enjoy a small glass while I cook.  But if you use a full-size bottle of wine and find yourself with a lot of leftover white wine after making this recipe, Alex of Ma, What’s for Dinner recommends making ice cubes with leftover wine.   This prevents you from wasting a whole bottle or adding a whole bottle to your waist!


Now link up and see what If I Could Escape and Gone Bananas are slinging for this week’s Friday Food Fight.



*Also submitted at*

I am a Food RENEGADE!


  1. JamericanSpice says:

    You are Italian! I love Italian cooking!!

    We always cook from scratch too but I’ve not made my own sauce often since I’ve moved here to the US.

    I bet this is so yum!

    Oh and I used Ragu yesterday…yea kinda not the same but hey I’m going through a cooking block here.

  2. J.R. says:

    Dear Run DMT,

    As an aspiring home chef I am looking forward to trying your pasta sauce recipe, but you used a phrase that totally baffles me – “leftover white wine.” The words leftover and wine used together are quite foreign to me. Maybe it’s a guy thing. Could you explain the concept? That and “waste a bottle of wine.” Surely there is a statute addressing that bizarre notion.



  3. Krista says:

    I am COMPLETELY with JR, dba “Befuddled.” I have never had the problem of leftover wine. If anything, I find myself wondering, “Hey, dinner is about ready, but WHERE DID ALL THE WINE GO?”
    I blame the kitties. I think they sneak in and drink it all when I’m not looking. Because I’m sure I’ve only had a glass. Or two.

  4. OfeliaNJ says:

    It looks delicious! I like how you started with really good ingredients and combined them.

    I don’t usually have wine in the house, any suggestions on substitutions?

  5. OfeliaNJ says:

    And yes I know now how my first comment may seem simplistic. Really, good ingredients make good food. Even though I don’t often cook with wine, I know it should be a wine that tastes good before you add it.

  6. Elena (running in heels after child) says:

    I make a quick pasta sauce as will, I think the trick is using the right tomatoes, either the Pomi that you use or San Marzano, there really is a difference.

    I will have to give your recipe a try, I love that use mini bottles of white wine.


  7. XmasDolly says:

    I just noticed that you signed our linky when I stopped by Lorie’s. Hey, Pizan!
    I’m half Sicilian here! My grandmother taught me how to cook & she was from Palermo. I need to put up my recipe for sauce one day too, and we can compare notes. Thanks for joining us today, and sharing your recipe. Hope to see you next Thursday too! Have a great weekend.

  8. Leslie Limon says:

    I’m not Italian, but I think I should have been! 🙂 There’s nothing like making your own sauce. And yours looks and sounds delicious. 🙂

    Stopping by from Sabroso Saturday and the Lady Bloggers Tea Party. 🙂

  9. Lorie Jean Shewbridge says:

    I have never used white wine in my red sauce, I always use red wine to deglaze the pan… how interesting.
    I had to laugh when you said that you use the little bottles so you don’t have any leftover wine… between having a glass while cooking or with dinner, and you’ve seen my recipes – you KNOW I never have any leftover in my house for more that a day or two. TeeHee
    This looks yummy, I definitely would use basil because that is my favorite savory spice.
    Thanks for linking up again this week and I’m sorry I missed adding a photo this Friday, I have had a really bad week and am trying to catch up.

  10. XmasDolly says:

    Been trying to find your address or maybe I’m too tired tonight, and it’s probably right in front of me, but I don’t see it. Sorry. CONGRATS! You’ve been chosen for our “Spotlight Dance” for Monday’s Music Moves Me”! Stop by tomorrow night when we go live at 10 p.m. and grab our linky. Our theme this week is friendship. Also if you bring someone & they sign our linky tell them to say they came with you in a comment. We will have another drawing for first place on our linky the falling week. Have a great day & CONGRATS AGAIN! WOO HOO!

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