Linguine Al Vino Rosso Linguini With Red Wine Sauce Recipes

LINGUINE CON LE VONGOLE

Steps:

• Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
• Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
• Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
• Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

LINGUINE WITH BRAISED RED WINE SHORT RIB SAUCE

Steps:

• Combine the onion, carrot, celery and garlic in a food processor and pulse until finely chopped.
• Heat the oil in a Dutch oven over medium-high heat. Sprinkle salt and pepper all over the short ribs, add them to the pot and brown well on all sides, about 3 minutes per side. Transfer to a plate.
• Add the chopped vegetables to the pot and cook, stirring, until slightly softened, about 4 minutes. Add the tomato paste and cook, stirring, 1 minutes. Add the tomatoes, wine and rosemary and stir to combine. Return the short ribs to the pot and bring to a simmer over medium-low heat. Cover the pot and cook until the meat separates easily from the bones, is extremely tender and shreds easily, about 3 hours. Remove the meat from the ribs and discard the bones. Shred the meat into small pieces, discarding any hard sinew and unrendered fat. Return the meat to the sauce.
• Meanwhile, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions.
• Serve the pasta topped with short rib sauce, chopped parsley and Parmesan.

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.

RED WINE & ROSEMARY SAUCE OVER LINGUINE

Steps:

• Before you begin, measure out all of the herbs& seasonings into a small bowl and set near the stove to add when needed.
• Heat a deep saucepan over medium heat.
• Add oil and garlic and saute for about 30 seconds.
• Add onions, and saute about 3 minutes, stirring the whole time to keep from burning.
• Add wine,honey,tomatoes,tomato paste, and the dish of herbs& seasonings you blended earlier.
• Bring to just a simmer (just started to bubble under the surface- but not boiling), then cook 20 minutes uncovered or until thick- lowering heat if needed to keep it from boiling up.
• You may wish to set a lid partially over the pot to help keep splatters to a minimum- and also stir occasionally.
• Serve over hot cooked pasta.