This is yet another super simple pasta recipe that you will make again and again! What a lovely way to impart your favorite bottle of red wine right into each and every strand of perfectly cooked pasta. Here’s how you do it: simply cook pasta until super al dente and return to a sauté pan along with some cooked, sliced garlic, butter, and dry red wine. Cook until the pasta has absorbed most of the wine and serve topped with cracked black pepper, freshly chopped parsley and shaved Parmesan or Pecorino Romano cheese. Molto bene.
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Red Wine Spaghetti
Ingredients:
- 1 lb. spaghetti
- 1 teaspoon extra virgin olive oil
- 3 cloves of garlic, peeled and thinly sliced
- 2 cups dry red wine
- 3 Tablespoons unsalted butter
- Freshly cracked black pepper
- ¼ teaspoon salt
- Shaved Parmesan cheese
- Fresh parsley, chopped
Directions:
- Bring a large pot of salted water to a boil. Add in the spaghetti and cook for 10-12 minutes, or until al dente. Drain.
- In a large saute pan add the oil and cook the sliced garlic for 1 minute over medium heat. Add in the pasta, the wine and the butter. Cook for an additional 5 minutes, or until most of the wine has been absorbed. Season with salt; serve with cracked pepper, cheese and parsley.
Tagged: black pepper, butter, garlic, Italian, Italy, Parmesan cheese, parsley, pasta, red wine, red wine pasta, vegetarian
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