I made this for the family and it was a pretty big hit. The main issue was that I overdid the amount of the sauces, and I didn't reduce quite enough, so the sauce was a little more runny than is ideal. My suggestion is to stick with the amounts in the recipe and/or be sure to reduce sufficiently.
14-oz dry pasta (i.e. rigatoni)
2 cups (16-oz) vegetable broth
1 onion, diced
3 garlic cloves, minced
1-2 tbsp Italian seasoning
2 tbsp tomato paste
28-oz tomato sauce
2 tbsp balsamic vinegar
½ cup dry red wine (optional, if using reduce broth by ½ cup)
fresh basil (optional)
- Heat a large pot.
- Saute onion, garlic, and Italian seasoning in oil until onions are translucent.
- Add tomato paste, stirring to coat.
- Cook 1-2 minutes, adding a splash of broth as necessary to prevent sticking.
- Stir in tomato sauce, vinegar, wine and remaining broth until well combined.
- Cover and bring to a boil.
- (This is a good time to cook the pasta according to package directions in a separate pot.)
- Once boiling, reduce heat and simmer 10 minutes, or until it reduces slightly and everything is thoroughly warm.
- Stir in fresh basil, if using.
- Serve over pasta or toss together.
Per serving: 423 calories, 4.1g fat, 79.4g carbs, 15.8g fiber, 12.7g sugar, 20.8g protein