Why I Put White Wine In Basically Everything
Why I Put White Wine In Basically Everything is a easy Italian recipe that serves 4. 80 calories per serving. Recipe by Adam Ragusea on YouTube.
Prep: 5 min | Cook: 10 min | Total: 25 min
Cost: $2.26 total, $0.56 per serving
Ingredients
- 14 oz Crushed Tomatoes (canned, no added salt)
- 1 oz Dry White Wine (Pinot Grigio or other dry white wine, not sweet)
- 1 pinch Salt (kosher or table salt)
Instructions
Gather and Measure Ingredients
Open the can of crushed tomatoes, measure out 1 oz of dry white wine, and have a pinch of salt ready.
Time: PT2M
Heat the Saucepan
Place the saucepan over medium heat and let it warm for about a minute.
Time: PT1M
Combine Tomatoes and Wine
Add the entire can of crushed tomatoes to the pan, pour in the 1 oz of white wine, and stir to combine.
Time: PT10M
Season
Add a pinch of salt, taste, and adjust seasoning if needed.
Time: PT0M
Finish and Serve
Remove the pan from heat. Toss with cooked pasta, use as pizza base, or store for later use.
Time: PT1M
Nutrition Facts
- Calories
- 80
- Protein
- 2 g
- Carbohydrates
- 12 g
- Fat
- 0 g
- Fiber
- 2 g
Dietary info: Vegan, Vegetarian, Gluten‑Free
Ingredient Substitutions
- Instead of Crushed Tomatoes: Fresh ripe tomatoes blended, Whole peeled tomatoes, crushed by hand
- Instead of Dry White Wine: White balsamic vinegar diluted 1:7 with water, Chicken stock with a splash of lemon juice, Water with a pinch of sugar
Equipment Needed
- Saucepan
- Measuring Cup
- Wooden Spoon
- Small Bowl (optional)
Critical Steps — Do Not Skip
- Add the white wine before the sauce reaches a hard boil to preserve its subtle flavor.
- Maintain a gentle simmer rather than a rapid boil to avoid bitterness.
Chef Tips from the Video
- Use a dry, unoaked white wine like Pinot Grigio for the cleanest flavor.
- For a richer mouthfeel, finish the sauce with a pat of cold butter just before serving.
- If you prefer a non‑alcoholic version, substitute with white balsamic vinegar diluted 1:7 with water.
Troubleshooting
Sauce is too acidic.
Add a pinch of sugar or a small drizzle of olive oil to balance the acidity.
Sauce is too thin.
Continue simmering uncovered for a few more minutes to reduce and thicken.
Flavor is flat, lacking depth.
Add a splash more white wine or a teaspoon of butter at the end for richness.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portioned bags for up to 2 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- The sauce can be made a day ahead; reheat gently on low heat.
- If the sauce thickens too much after refrigeration, stir in a splash of water or stock.
Frequently Asked Questions
What is the cultural significance and history of tomato sauce in Italian cuisine?
Tomato sauce became a staple of Italian cooking in the 18th century after tomatoes were introduced from the New World. It evolved from simple seasoned tomatoes to the rich, herb‑infused sauces we know today, forming the backbone of countless regional dishes.
What are the traditional regional variations of tomato sauce in Italian cuisine?
Northern Italy often adds butter and cream, while Southern regions favor extra‑virgin olive oil, garlic, and fresh herbs. Some areas incorporate anchovies, capers, or wine, reflecting local tastes and ingredient availability.
How is white wine traditionally used in Italian tomato sauces?
In many classic Italian recipes, a splash of dry white wine is added after sautéing aromatics and before simmering the tomatoes. The wine adds acidity and a subtle fruity note that brightens the sauce without overpowering it.
What occasions or celebrations is tomato sauce traditionally associated with in Italian culture?
Tomato sauce is central to everyday meals like pasta and pizza, but it also appears at family gatherings, holidays, and festive feasts where homemade pasta or lasagna is served as a celebratory dish.
What other Italian dishes pair well with this white wine tomato sauce?
It pairs beautifully with spaghetti, linguine, penne, baked ziti, pizza Margherita, chicken parmigiana, and as a base for seafood stews like cioppino.
What are the most common mistakes to avoid when making white wine tomato sauce?
Common errors include adding the wine too early and boiling it off, which can create bitterness, and letting the sauce boil vigorously, which can make it overly acidic. Keep the heat gentle and add the wine after the aromatics have softened.
Why does this recipe use dry white wine instead of red wine or vinegar?
Dry white wine provides balanced acidity and a subtle fruitiness without the tannins and heaviness of red wine, and it’s less sharp than straight vinegar, allowing the tomato’s natural sweetness to shine.
Can I make this white wine tomato sauce ahead of time and how should I store it?
Yes, the sauce can be prepared up to two days ahead. Cool it quickly, store in an airtight container in the refrigerator, and reheat gently on low heat, adding a splash of water if it has thickened.
What texture and appearance should I look for when the white wine tomato sauce is done cooking?
The sauce should be a smooth, slightly thickened red with a glossy sheen. It should coat the back of a spoon and have a fragrant, balanced aroma of tomatoes and wine without any raw tomato bite.
What does the YouTube channel Adam Ragusea specialize in?
The YouTube channel Adam Ragusea focuses on practical, science‑based cooking tutorials, recipe development, and food‑culture discussions, often emphasizing technique, ingredient function, and approachable home cooking.
How does the YouTube channel Adam Ragusea's approach to cooking with wine differ from other cooking channels?
Adam Ragusea combines culinary science with personal experimentation, explaining why wine works chemically in dishes and testing alternatives, whereas many channels simply suggest wine without detailing its functional role.
Last updated: August 24, 2026
