Fast N Creamy Spaghetti Sauce

This quick spaghetti sauce proves you don’t need hours of simmering to get a flavorful pasta sauce on the table. Onions and four cloves of crushed garlic get a quick saute in olive oil, then tomato sauce, red wine, green bell pepper, basil, and oregano join the pot for a brief simmer.

The red wine is what gives this sauce its depth in such a short time. It adds an acidity and complexity that would normally take an hour of reducing tomato sauce to develop. The alcohol cooks off during the simmer, leaving behind a richer, more rounded flavor.

Stir often during both the boil and the simmer. Tomato sauce thickens quickly and scorches on the bottom if you walk away.

Kitchen Tips

• Crush the garlic rather than mince it. Crushed cloves release more oils and flavor the sauce faster during the short cooking time.
• Don’t skip the 2-minute onion saute. Softening the onions first builds a sweet base layer that raw onions dumped into sauce can’t match.
• Simmer for at least 5 minutes after reaching a boil. Longer is better if you have time, up to 20 minutes for a thicker, more concentrated sauce.

Variations

• Add red pepper flakes with the garlic for a spicy arrabbiata-style sauce.
• Stir in a splash of heavy cream at the end for a pink, vodka-sauce-style finish.
• Toss in sliced mushrooms or diced zucchini with the bell pepper for a chunkier vegetable sauce.