3,402 red sauce recipes

Roast pork loin marinated overnight in ground red chiles, lime juice, cumin, oregano, and orange juice concentrate. Served with a sour cream and white wine pan sauce.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

Grilled tuna steaks with a pureed yellow pepper sauce, served alongside grilled zucchini, red onion, and potatoes splashed with balsamic vinegar. A colorful, restaurant-quality seafood dinner.

Penne alla vodka with spicy-tomato cream sauce: garlic, crushed red pepper, crushed tomatoes, heavy cream, and a shot of vodka. A 30-minute Italian-American classic with real heat.

Mexican roast pork loin marinated in red chile, lime, cumin, oregano, and orange juice concentrate, then slow-roasted. Served with an orange-wine sour cream sauce.

Emu steak au poivre with crushed peppercorns, cognac pan sauce, and heavy cream. A classic French technique applied to lean, red emu meat. Ready in 30 minutes.

Hunters pheasant braised with onion, carrot, and celery in stock, finished with a currant jelly-thickened sauce. Classic British game bird comfort served with mash and red cabbage.

Homemade Italian sausage with ground pork shoulder, fennel seed, garlic, and crushed red pepper. The classic from-scratch sausage for grilling, frying, or pasta sauces.

Roast duckling glazed with orange marmalade and concentrated OJ, finished with a luscious cherry-red wine sauce. A sweet-savory showpiece that's surprisingly easy to pull off.

Restaurant-style pheasant sauce with caramelized sugar, juniper-forward gin, red wine, and a butter-mounted finish. Game bird gravy with serious depth.

Pork chops with apples in a sweet-and-sour sauce of red wine vinegar, honey, chicken broth, and tomato paste. A French-inspired skillet dinner in 40 minutes.

Flank steak seared hot and finished with a pan sauce of red wine, garlic, scallions, and mounted butter. Classic steakhouse technique in about 30 minutes at home.

Golden chicken, broccoli, and red bell pepper tossed with linguine in a garlic-butter sauce finished with fresh lemon juice and Parmesan. Quick, colorful, and on the table in under 45 minutes.

Rotelle with Provencal tomato sauce: a no-cook raw tomato sauce with balsamic vinegar, roasted red peppers, kalamata olives, capers, and fresh basil tossed with hot pasta. Ready in 20 minutes.

Tender beef cubes braised in a from-scratch garlic tomato sauce with red wine, then spooned over spaghetti. Slow-cooked in a Dutch oven for 3 hours of deep, saucy flavor.

A rich Italian meat sauce with Italian sausage, ground beef, pancetta, porcini mushrooms, and red wine simmered with tomatoes and a hint of nutmeg. Worthy of your Christmas Eve pasta course.