RED WINE PASTA
Whether you're cooking for date night or game night, a recipe that is easy to prepare but leaves an impression is the way to go. This dish-which in Italy is known as spaghetti all'ubriaco or "drunken" pasta, combines thin strands of spaghetti with a reduced red wine-shallot sauce. Studded with bits of salty pancetta and sprinkled with Pecorino Romano cheese, it's a thirty-minute meal that is perfect for serving alongside slices of good crusty bread and a green salad.
Provided by Riley Wofford
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Heat oil in a large straight-sided skillet over medium. Add pancetta and cook, stirring occasionally, until crisp and lightly browned, about 6 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain. Add shallot, garlic, and red pepper flakes to pan; season with salt. Cook over medium heat, stirring occasionally, until soft and translucent, 2 to 3 minutes. Carefully add red wine; increase heat to medium-high and bring to a boil. Boil 2 minutes.
- Meanwhile, cook pasta in a large pot of generously salted boiling water for 4 minutes. Drain, reserving 1 cup pasta water. Add pasta to pot with red wine; cook, stirring occasionally, until pasta is bright red and al dente and most of wine has been absorbed, 4 to 6 minutes. Stir in cheese and pancetta. Stir in pasta water as needed to loosen sauce. Serve with more cheese, parsley, and red pepper flakes.
RED WINE PASTA RECIPE BY TASTY
Here's what you need: red wine, water, salt, spaghetti, butter, garlic, pine nuts, red pepper flakes, grated parmesan cheese
Provided by Greg Perez
Categories Dinner
Yield 4 servings
Number Of Ingredients 9
Steps:
- Pour the red wine and water into a medium pan. Season with salt.
- Bring the mixture to a boil and add the spaghetti.
- Cook until most of the red wine is absorbed by the pasta, 8-10 minutes.
- Transfer the pasta to a medium bowl.
- Melt the butter in the same skillet over medium heat. Add the garlic, pine nuts, and red pepper flakes.
- Cook the sauce until the butter starts to brown, then add the pasta.
- Mix the sauce and pasta together.
- Sprinkle with parmesan cheese.
- Enjoy!
Nutrition Facts : Calories 610 calories, Carbohydrate 97 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, Sugar 3 grams
RED WINE SPAGHETTI RECIPE BY TASTY
Here's what you need: water, full bodied red wine, spaghetti, olive oil, garlic, red pepper flakes, butter, freshly grated parmesan cheese, flatleaf italian parsley
Provided by Tasty
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Measure ¼ cup (60 ml) of wine and set aside.
- Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
- Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
- Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
- In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
- Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
- Add the butter and stir until it melts into the pasta.
- Add salt and pepper, parmesan, and parsley. Stir to combine.
- Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
- Enjoy!
Nutrition Facts : Calories 626 calories, Carbohydrate 86 grams, Fat 20 grams, Fiber 3 grams, Protein 23 grams, Sugar 3 grams
RED WINE PASTA #2
I haven't tried it yet but wanted to post it for safekeeping. The cooking method for this version is slightly different from my Recipe #351330. In this recipe, "the pasta finishes boiling in the wine sauce." This turns the pasta a deep burgundy and gives it a rich flavor, complimented by the slight spice of the pepper. Updated 4/15/09: The original recipe did not specify the amount of red wine used. I have corrected the recipe to use a 750ml bottle.
Provided by swissms
Categories Spaghetti
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put a large pot of water on to boil. (I add salt to water). Let it come to a boil.
- Add the pasta to the pot of water, cook until al dente (check recommended cooking time found on the box of pasta; remove pasta from heat and drain about 2-4 minutes before end of recommended cooking time; pasta will finish cooking in the red wine sauce).
- Meanwhile, in a large high-sided skillet, sauté the shallot, garlic and cayenne in the olive oil over medium-high heat until tender, about 1 minute.
- Add the red wine and basil (optional) to your skillet and bring to a boil. Reduce the heat slightly, keeping the sauce simmering.
- Drain the pasta and add it to your skillet. Set the timer for the remainder of the cooking time for the pasta. As the pasta cooks, the wine should reduce down into a thick sauce. When the pasta is finished, add the butter to glaze. Season with salt and pepper. Take it out of the pan and serve.
- Garnish with freshly grated Parmesan cheese.
Nutrition Facts : Calories 695.6, Fat 14.2, SaturatedFat 4.9, Cholesterol 15.3, Sodium 54.9, Carbohydrate 91.3, Fiber 3.7, Sugar 3.2, Protein 15.3
DRUNKEN RED WINE PASTA
Steps:
- Bring the wine and 8 cups water to a boil in a large pasta pot. Add the orecchiette and cook according to the package instructions. Drain, reserving some of the cooking liquid.
- As the pasta cooks, heat a large saute pan over medium heat and brown the pancetta. Remove from the pan with a slotted spoon, leaving the fat behind. Add the shallots and cook until softened, 3 to 4 minutes. Add the pancetta back to the pan as well as the mascarpone and 1/4 cup of the reserved pasta cooking liquid (water/wine mixture). Stir to combine into a sauce, then mix in the cooked orecchiette; season with salt and pepper. Garnish with the thyme leaves if using.
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