TAGLIATELLE WITH MUSHROOMS IN RED WINE
This hearty, umami-rich pasta dish is easily assembled in less than an hour. For the best texture, use your hands and not the food processor. Chopping the mushrooms and crushing the tomatoes by hand ensures some uniformity. The sauce can be prepared in advance, since you will summon the powers of the cooking water from the tagliatelle. Use more, if needed, to moisten the mixture before serving.
Provided by Florence Fabricant
Categories pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
- Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
- Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 14 grams, Carbohydrate 76 grams, Fat 21 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 975 milligrams, Sugar 6 grams, TransFat 0 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 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
CHUNKY SAUSAGE & TOMATO PASTA
Jazz up sausages with this spicy tomato pasta
Provided by Jo Pratt
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 9
Steps:
- Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.
- Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.
- While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved Parmesan.
Nutrition Facts : Calories 655 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1 milligram of sodium
RED-WINE TOMATO PASTA
Make and share this Red-Wine Tomato Pasta recipe from Food.com.
Provided by Lvs2Cook
Categories Spaghetti
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute garlic in hot oil in a large skillet over medium until lightly browned. Carefully stir in wine and next 5 ingredients and bring to a boil. Reduce heat to medium low and simmer for 20 minutes, stirring occasionally, until mixture thickens slightly.
- Cook pasta according to package and drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Pour tomato sauce over pasta mixture and toss to combine.
- Serve with chopped fresh basil and freshly grated Parmesan if desired.
Nutrition Facts : Calories 390.8, Fat 12.6, SaturatedFat 4.8, Cholesterol 22.3, Sodium 427, Carbohydrate 46.3, Fiber 1.4, Sugar 4.6, Protein 19.9
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