Rotwein Nudeln Red Wine Pasta With Spring Onions Recipes

RED WINE SPAGHETTI WITH PANCETTA

Steps:

• Put a large pot of well-salted water over high heat and bring to a boil. Add 1 cup wine and turn heat to low.
• Heat olive oil in a wide skillet over medium. Add pancetta to pan and let sizzle for 2 or 3 minutes, until lightly browned. Remove with a slotted spoon and set aside.
• Raise heat slightly and add onion. Season with salt and pepper and stir to coat. Continue to cook, stirring, until softened, about 5 to 7 minutes.
• Add garlic, red-pepper flakes and tomato paste, and stir to distribute. Add bay leaf and all the remaining red wine and turn flame to high. Let wine reduce rapidly by half, about 10 minutes. Turn off heat.
• Bring pasta water back to a boil, add pasta and cook for about 2 to 3 minutes less than the package directions advise - that is, keep the pasta quite firm and underdone. It will finish cooking in the sauce.
• Reserve 1 cup pasta cooking water, and drain the pasta. Add pasta to the red wine mixture in the skillet and turn heat to medium-high. Let pasta wilt into the sauce and continue cooking, stirring, as pasta absorbs the sauce. The spaghetti should be correctly al dente within a few minutes and the sauce should coat the pasta. Add a little pasta cooking water if sauce gets too thick.
• Stir in the reserved pancetta, the butter and half the grated cheese and toss well. Taste a noodle, and add a sprinkling of salt to the pan if necessary. Toss once more and transfer to a warm serving dish. Garnish with basil leaves and pass remaining cheese at the table.

ROTWEIN-NUDELN (RED WINE PASTA WITH SPRING ONIONS)

Steps:

• Sauce:.
• In saucepan, heat butter over medium heat. Add green onions and saute until softened. Add cream and cinnamon and bring to boil. Let simmer 5 minutes.
• Add Parmesan, stirring constantly. Season to taste with salt and pepper.
• Pasta:.
• In large pot combine red wine and water and bring to a boil. Add salt.
• Cook pasta al dente, stirring occasionally. Drain.
• Serve pasta topped with cream sauce.

BLOODY RED WINE PASTA WITH MOZZARELLA BATS

Steps:

• Combine water, red wine and beet juice (around 3/4 cup) in a large pot and bring to a boil. Add linguine and cook until al dente. Reserve 1 cup of the cooking liquid and drain the pasta. Set aside.
• Add beets, remaining 1/4 cup red wine, garlic, balsamic vinegar, olive oil, 1/2 cup parmesan and a pinch of salt and pepper to a blender. Pulse until smooth.
• Pour the beet mixture into a saucepan. Add the reserved cooking liquid and heavy cream and bring to a simmer. Add the sugar, remaining parmesan and a pinch of salt. Simmer for 3 minutes.
• Add the pasta to the sauce and toss to coat. Garnish with fresh mozzarella bats and parsley.

UDON NOODLE SOUP WITH SPRING GREENS, SPRING ONIONS, AND WILD MUS

Steps:

• Heat vegetable oil in wok. Add onion, ginger, and garlic, cooking until onion is soft. Add mushrooms, mirin, and soy sauce. Cook until mushrooms are softened (approximately 5 minutes).
• Add spinach, sesame oil, vegetable broth and chicken broth. Simmer and cook until spinach wilts (approximately 3-5 minutes).
• Add noodles and cook until noodles are heated and tender (do not overcook or they will become mushy).
• Serve immediately.

RED WINE PASTA #2

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.