Tuscan Red Sauce

Tuscan Red Sauce Recipe

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Ward Deaton


The reason for the large amounts of fresh herbs is due to a large herb garden that yields copious amounts of easy to harvest and process herbs and spices.

This is fast and easy and doesn't require much more than some anglehair pasta, a salad and a nice fresh artisan loaf of bread.


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30 Min
15 Min


  • 1/2 c
    olive oil, extra virgin
  • 2
    wylers chicken boullion cubes
  • 2 medium
    yellow onions, chopped
  • 6-8 clove
    garlic, pressed
  • 1/2 tsp
    sea salt
  • 1 tsp
    fresh ground black pepper
  • 4 Tbsp
    tomatoe paste
  • 1/2 c
    red wine, chianti or merlot or burgundy
  • 2 c
    chicken, sauted white meat, chopped
  • 1 c
    fresh basil, chopped or 1 t. dried
  • 1 c
    fresh oregano, chopped or 1 t. dried
  • 2 c
    fresh cherry tomatoes, whole

How to Make Tuscan Red Sauce


  1. Heat Olive Oil in Saute Pan, disolve Boullion Cubes in oil. Saute Onions until soft, then add Garlic, Tomatoe Paste, Pepper, and Salt. Allow to become hot then deglaze with Red Wine and scrape pan to release all brown bits. Now add Chicken, Fresh Herbs and Tomatoes. Let simmer on low, covered for 5 to 10 Minuites. If sauce appears to dry add Olive Oil.

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About Tuscan Red Sauce

Course/Dish: Pasta
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Italian
Other Tag: Quick & Easy

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