[ad_1]
As we learned with penne alla vodka, alcohol helps enhance the flavors of tomatoes in pasta sauce. This will work the same way with jarred pizza sauce. And while you can just add a splash of red wine and simmer the sauce, another option is to reduce the red wine on the stove before adding it to the pizza sauce. This concentrates the flavor in advance. Either option will help you elevate the store-bought sauce — about ¼ cup will do in either application.
Most red wines have complex aromas and flavors. A big, bold red wine might have hints of coffee or mocha, while a juicy, brighter red wine might have cherry notes. If you’re not too experienced with using red wine in your cooking, for pizza sauce, you likely can’t go wrong with a Chianti. Chianti is made with Sangiovese grapes, which are native to Tuscany, so it makes sense to use it in an Italian dish.
[ad_2]
Source link
