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
BLOODY RED WINE PASTA WITH MOZZARELLA BATS
Make and share this Bloody Red Wine Pasta With Mozzarella Bats recipe from Food.com.
Provided by Food.com
Categories Halloween
Time 30m
Yield 4-6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1083.7, Fat 39.2, SaturatedFat 18.1, Cholesterol 94, Sodium 851.7, Carbohydrate 108.2, Fiber 5.9, Sugar 16.9, Protein 39.7
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
RED WINE PASTA SAUCE
This is a sweet-tasting sauce with more than a hint of burgundy. I made a batch of it in September 2007, having no clue what I'd put into it. I set out to reproduce it in October when more tomatoes came in, this time writing down the ingredients. Happy to say that I succeeded on the first try, as I didn't have to add ANYTHING once the cooking got underway. This sauce is absolutely wonderful over manicotti. It makes approximately 3 quarts, the remainder of which I freeze in wide-mouth canning jars. As far as special ingredients, I recommend using Inglenook California Classic Burgundy and Contadina tomato paste. If you have a KitchenAid mixer with the slicer/shredder attachment, running the tomatoes, onions and red pepper through the large shredder produces a wonderful consistency.
Provided by Charlie15
Categories Sauces
Time 2h20m
Yield 1/2 c, 30 serving(s)
Number Of Ingredients 10
Steps:
- Without removing seeds, crush tomatoes thoroughly to desired consistency.
- Finely chop the onion and pepper.
- Crush the garlic using a garlic press.
- Add all ingredients to stock pot, stirring well.
- Set stove to low heat, cover pot and simmer for 2 hours, stirring occasionally.
Nutrition Facts : Calories 49, Fat 0.2, SaturatedFat 0.1, Sodium 648.9, Carbohydrate 10.9, Fiber 1.9, Sugar 8, Protein 1.6
RED WINE TOMATO PASTA
Make and share this Red Wine Tomato Pasta recipe from Food.com.
Provided by Pineapple
Categories Low Cholesterol
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Sauté garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring occasionally, 20 minutes or until thickened.
- Cook pasta according to package directions; 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 immediately with desired toppings.
- Red Wine-Tomato-and-Steak Pasta: Prepare sauce as directed. Stir 2 cups thinly sliced cooked steak into tomato mixture before simmering. Simmer 20 minutes or until thickened. Substitute 12 ounces penne pasta for thin spaghetti.
- White Wine-Tomato-and-Clam Pasta: Prepare sauce as directed, substituting dry white wine for red wine. Stir in 2 drained (6.5-ounce) cans chopped clams to tomato mixture just before tossing with pasta mixture.
Nutrition Facts : Calories 391.2, Fat 11.8, SaturatedFat 4.3, Cholesterol 19.8, Sodium 506.4, Carbohydrate 49.5, Fiber 2.1, Sugar 6.2, Protein 18.8
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