Rosemary Marinara Pasta

Rosemary Marinara Pasta

A simple red sauce with rosemary and garlic

PreparationCookingReady inYield
20 minutesOne hourOne hour and 20 minutesFour servings


Pasta sauce, unsalted18 oz
Olive oil3 tbsp
Parmesean Reggiano0.5 cup
Pasta, penne15 oz
Garlic5 clvs
Red pepper flakes1 tsp
Rosemary, fresh0.25 oz
Red wine1 cu


  1. Add the oil, garlic and pepper flakes to a medium sauce pan and warm over low heat until the garlic just starts to brown
  2. Add the tomato sauce and red wine
  3. Increase the heat to medium and bring the sauce to a slow simmer, stirring frequently to prevent scorching
  4. Add rosemary and stir until well wilted, but not so long that the rosemary leaves fall off
  5. Simmer over low heat for 45 minutes
  6. Remove herbs and serve over pasta with grated Parmesan-reggiano and a nice Chianti Classico
  7. Enjoy!

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Nicholas Vincent-Hill

Nicholas Vincent-Hill

Software engineer, trader, and amateur chef

About the Author