Spaghetti With Red Wine And Rosemary Marinara Sauce

Posted on | May 3, 2009 | No Comments

Spaghetti With Red Wine And Rosemary Marinara Sauce was the kick-off recipe for The Cookbook Experiment. This recipe came from the cookbook Vegan Italiano by Donna Klein. Donna Klein is known for her many excellent vegan cookbooks.

Based on the many excellent reviews of Vegan Italiano, and the description of the sauce, I was expected a truly mouth watering dish. I was disappointed.

I despise sweet pasta sauces and this recipe was definitely on the sugary side. I should have realized ahead of time when I saw sugar on the ingredient list, but I figured if I only used a teaspoon instead of a tablespoon, the sauce should be fine. It wasn’t.

However, in all honesty, I need to say that the problem is with me, not the recipe. Though I didn’t enjoy the sauce, I could tell that others would. It was full bodied, hearty and the seasonings melded very well together. It just wasn’t a sauce for me.

If you think this dish may interest you, it’s easy to duplicate without a recipe. Just take a very basic tomato sauce, add a small amount of sugar, basil, rosemary and 3/4 cup of dry red wine.

If you do need a recipe, try the one called Red Wine And Rosemary Marinara over at MyRecipes. Just substitute one tablespoon of sugar for the 2 tablespoons of honey, and you have practically the same recipe.

Get your own copy of Vegan Italiano at Amazon.

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