Bloody Red Wine Pasta With Mozzarella Bats Recipes

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SPICY RED-WINE SPAGHETTI



Spicy Red-Wine Spaghetti image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
1 pound spaghetti
1/4 cup extra-virgin olive oil
3 large cloves garlic, chopped
1 large shallot, halved, thinly sliced into strips
1/2 teaspoon dried crushed red pepper
One 750ml bottle zinfandel
1 tablespoon tomato paste
1 tablespoon butter
1/4 cup fresh flat-leaf parsley leaves, chopped
4 ounces coarsely crumbled goat cheese

Steps:

  • Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.
  • In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.
  • Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.
  • Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).
  • Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.
  • Add the parsley and goat cheese and serve.

RED WINE SPAGHETTI RECIPE BY TASTY



Red Wine Spaghetti Recipe by Tasty image

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

4 cups water
1 bottle full bodied red wine, we used cabernet
1 lb spaghetti
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons butter
1 cup freshly grated parmesan cheese
½ cup flatleaf italian parsley

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 SPAGHETTI WITH BROCCOLI



Red-Wine Spaghetti with Broccoli image

Categories     Garlic     Pasta     Vegetarian     Quick & Easy     Parmesan     Broccoli     Red Wine     Gourmet

Yield Makes 4 main-course or 8 first course servings

Number Of Ingredients 11

1 3/4 lb broccoli, thick stems discarded
1 lb spaghetti
1 (750-ml) bottle red wine (preferably Zinfandel)
1 teaspoon sugar
4 garlic cloves, finely chopped (2 tablespoons)
1/2 teaspoon dried hot red pepper flakes
1/3 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
1 oz finely grated Parmigiano-Reggiano (1/2 cup)
Accompaniment: finely grated Parmigiano-Reggiano

Steps:

  • Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot of boiling salted water , uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
  • Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente).
  • Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute.
  • Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese. Serve immediately.

RED WINE SPAGHETTI WITH PANCETTA



Red Wine Spaghetti With Pancetta image

An easy pasta, and a good one for every cook's repertoire, this dish - known as "drunken" pasta, spaghetti ubriachi (or all'ubriaco) or pasta alla chiantigiana - requires few ingredients: red wine, onions, olive oil and grated pecorino. It can be made without meat, but usually it contains a small amount of pancetta, guanciale or Italian sausage. Well-seasoned and hearty, red wine spaghetti makes a fine impromptu meal.

Provided by David Tanis

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

Salt and pepper
1 (750-milliliter) bottle medium-bodied, dry red wine, such as merlot, pinot noir or Chianti
3 tablespoons extra-virgin olive oil
5 ounces pancetta or bacon, thickly sliced and cut into 1/4-inch lardons, blanched for 1 minute in boiling water and drained
1 red onion, cut into 1/8-inch-thick half-moons
4 large garlic cloves, thinly sliced
Pinch of red-pepper flakes
1 tablespoon tomato paste
1 bay leaf
1 pound spaghetti
2 tablespoons unsalted butter
4 ounces finely grated pecorino or Parmesan
Basil leaves, for garnish

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.

Nutrition Facts : @context http, Calories 666, UnsaturatedFat 15 grams, Carbohydrate 64 grams, Fat 26 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 10 grams, Sodium 655 milligrams, Sugar 4 grams, TransFat 0 grams

RED WINE PASTA RECIPE BY TASTY



Red Wine Pasta Recipe by Tasty image

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

2 cups red wine
3 cups water
salt, to taste
16 oz spaghetti
2 tablespoons butter
2 cloves garlic, smashed
¼ cup pine nuts
½ teaspoon red pepper flakes
grated parmesan cheese, for serving

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

RED WINE PASTA



Red Wine Pasta image

Whether you're cooking for date night or game night, a recipe that is easy to prepare but leaves an impression is the way to go. This dish-which in Italy is known as spaghetti all'ubriaco or "drunken" pasta, combines thin strands of spaghetti with a reduced red wine-shallot sauce. Studded with bits of salty pancetta and sprinkled with Pecorino Romano cheese, it's a thirty-minute meal that is perfect for serving alongside slices of good crusty bread and a green salad.

Provided by Riley Wofford

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Yield Serves 4 to 6

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
4 ounces pancetta, cut into 1/2-inch pieces
1 large shallot, thinly sliced
2 garlic cloves, thinly sliced
1/4 teaspoon red pepper flakes, plus more for serving
Kosher salt
1 (750-ml) bottle red wine, such as Beaujolais
1 pound spaghetti
1/4 cup finely grated Pecorino Romano cheese, plus more for serving
Chopped fresh parsley leaves, for serving

Steps:

  • Heat oil in a large straight-sided skillet over medium. Add pancetta and cook, stirring occasionally, until crisp and lightly browned, about 6 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain. Add shallot, garlic, and red pepper flakes to pan; season with salt. Cook over medium heat, stirring occasionally, until soft and translucent, 2 to 3 minutes. Carefully add red wine; increase heat to medium-high and bring to a boil. Boil 2 minutes.
  • Meanwhile, cook pasta in a large pot of generously salted boiling water for 4 minutes. Drain, reserving 1 cup pasta water. Add pasta to pot with red wine; cook, stirring occasionally, until pasta is bright red and al dente and most of wine has been absorbed, 4 to 6 minutes. Stir in cheese and pancetta. Stir in pasta water as needed to loosen sauce. Serve with more cheese, parsley, and red pepper flakes.

BLOODY RED WINE PASTA WITH MOZZARELLA BATS



Bloody Red Wine Pasta With Mozzarella Bats image

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

3 cups water
1 (750 ml) bottle red wine, 1/4 cup reserved
1 (15 ounce) can cooked sliced beets, beet juice reserved
1 lb linguine
5 garlic cloves
2 tablespoons balsamic vinegar
3 tablespoons olive oil
1 cup grated parmesan cheese
salt and pepper
1/3 cup heavy cream
2 teaspoons sugar
2 tablespoons Italian parsley, chopped
1/2 lb fresh mozzarella cheese, cut into bat shapes

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 SPAGHETTI WITH BROCCOLI RABE



Red-Wine Spaghetti with Broccoli Rabe image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 35m

Yield 4 as a main course or 8 as a first course

Number Of Ingredients 10

1 3/4 pounds broccoli rabe, thick stems discarded
1 pound spaghetti
1 bottle red wine (750 ml - preferably Zinfandel)
1 teaspoon sugar
1/3 cup extra-virgin olive oil
4 garlic cloves, finely chopped (2 tablespoons)
1 teaspoon dried hot red pepper flakes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
  • Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente). Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.
  • Pour broccoli into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full). Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in the grated cheese. Serve immediately.

ROTWEIN-NUDELN (RED WINE PASTA WITH SPRING ONIONS)



Rotwein-Nudeln (Red Wine Pasta With Spring Onions) image

Rotwein-Nudeln Mit Fruehlingszwiebeln, from a Betty Bossi cookbook (Switzerland). A Swiss friend prepared this for me when I was living overseas. It is a simple but tasty dish. The salt helps the pasta absorb the red wine color. I have translated the recipe from German so it may need some tweaking.

Provided by swissms

Categories     Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon butter or 1 tablespoon olive oil
2 bunches green onions, sliced (spring onions, about 300 g.)
1 pinch cinnamon
1 1/4 cups heavy cream
1/2 cup freshly grated parmesan cheese
1 liter merlot or 1 liter other red wine
2 1/8 cups water
1 tablespoon salt
14 -18 ounces fettuccine pasta or 14 -18 ounces other dry pasta

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.

BATS AND COBWEBS



Bats and Cobwebs image

We make this for Halloween every year at my son's request! It's like spaghetti using bow-tie pasta! It is mixed together with mozzarella cheese cubes and baked in the oven. The bow-tie pasta is the bats and the stringy, gooey mozzarella cheese is the cobwebs!

Provided by Kristin McNeil

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 40m

Yield 6

Number Of Ingredients 6

1 (8 ounce) package farfalle (bow tie) pasta
1 pound ground beef
1 small onion, chopped
1 (28 ounce) jar pasta sauce
8 ounces mozzarella cheese, cut into 1/2 inch cubes
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Fill a large pot with lightly salted water, bring to a rolling boil over high heat. Stir in the bow tie pasta and return to a boil. Boil pasta, stirring occasionally, until cooked through but still firm to the bite, about 12 minutes. Drain well.
  • Cook and stir ground beef and onion in a large skillet until beef is no longer pink, about 5 minutes. Drain fat. Stir in pasta sauce and bring to a boil. Reduce heat to simmer.
  • Stir cooked pasta and half of the mozzarella cheese into the sauce; toss to combine. Transfer to a 2-quart baking dish. Top with remaining mozzarella and Parmesan cheese.
  • Bake in preheated oven until lightly browned and bubbly, 15 to 20 minutes.

Nutrition Facts : Calories 522.1 calories, Carbohydrate 47.4 g, Cholesterol 76.2 mg, Fat 23.1 g, Fiber 4.9 g, Protein 30.4 g, SaturatedFat 10.1 g, Sodium 866.9 mg, Sugar 13.7 g

PASTA WITH MOZZARELLA, TOMATOES AND FRESH BASIL



Pasta with Mozzarella, Tomatoes and Fresh Basil image

During the summer season, I like to prepare this pasta salad featuring garden-fresh tomatoes and basil. Fresh mozzarella adds a tasty touch.-Ken Churches, Kailua-Kona, HI

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

12 ounces fresh mozzarella cheese, cubed
6 tablespoons olive oil
4 teaspoons minced garlic
1 teaspoon salt
1 teaspoon pepper
1 package (16 ounces) uncooked linguine
1 cup chopped fresh basil leaves
3 medium tomatoes, chopped

Steps:

  • In a large bowl, combine the cheese, oil, garlic, salt and pepper; let stand at room temperature for 1 hour., Meanwhile, cook linguine according to package directions; drain and rinse in cold water. Add to cheese mixture. Stir in basil and tomatoes. Serve at room temperature or chilled.

Nutrition Facts : Calories 574 calories, Fat 28g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 483mg sodium, Carbohydrate 61g carbohydrate (6g sugars, Fiber 4g fiber), Protein 21g protein.

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