Spaghetti Al Vino Rosso Recipes

LINGUINE AL VINO ROSSO (LINGUINI WITH RED WINE SAUCE)

Steps:

• Put the pasta on the boil, cook in well salted water until al dente.
• While the water is coming to a boil, sauté the garlic cloves in olive oil in a large skillet. When the garlic cloves are just beginning to brown, remove them. Then add the red wine. Let the wine reduce until it is quite syrupy. Just before the wine is fully reduced, add the olives if using.
• When the pasta is done, drain it (but not too thoroughly) and add it to the skillet with the wine reduction. Mix the pasta and wine reduction well, and let the pasta absorb the wine almost entirely. The pasta should remain quite moist, so it 'slithers' around.
• Serve the pasta immediately, if you like with a sprinkling of parsley on top for color (although I actually like the darkness of the dish without it).

PASTA ALLE VONGOLE

Steps:

• Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano and swirl in the butter. Season with salt and pepper.
• Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.

PASTA PESTO ROSSO

Steps:

• Cut dried tomatoes into short strips (note: this takes time).
• Dice bell pepper and cut zucchini into slices.
• In a saucepan heat oil. Sautee crushed garlic, sun-dried tomatoes and rosemary in it until fragrant. Add water, tomato paste and salt and pepper. Simmer for 5-8 minutes until sauce looks nice to you.
• Meanwhile in a big pot of boiling water cook pasta shells for 4 minutes. Then add bell pepper, zucchini and broccoli. Cook for another 4-6 minutes until veggies are tender.
• Drain pasta and veggies.
• Toss with the sauce and add cherry tomatoes to serve. If you like sprinkle with freshly grated parmesan cheese.

SPAGHETTI AL VINO ROSSO

Steps:

• Wash the leek and slice it thinly and place it in a pan with the butter.
• Sauté with the lid on (add a little water if necessary) until soft.
• Add wine, nutmeg, sugar and salt.
• Let it boil gently, until it thickens.
• Homogenize the sauce with an immersion blender.
• Cook the pasta al dente.
• Drain the pasta and put it in the pan with the 'drunken sauce'.
• Sprinkle with grated pecorino and heat.