PASTA SAUCE WITH RED WINE
I made this sauce a couple of days ago and it really turned out nice. I like the smoothness of the tomatoes and the more chuncky vegetables.
Provided by Dav59
Categories European
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Start with preparing all the vegetables and set them aside.
- Brown ground beef and sausage well and set aside.
- Saute all the vegetable in the olive oil until they are soft. Add the browned meat.
- Puree the tomatoes in a separate bowl and add to the vegetables/meat.
- Add the spices, salt, sugar and pepper.
- Let it simmer for about an hour.
- Add the wine and taste to see if more salt/pepper is needed.
- Simmer for another 30 minutes to an hour.
- Serve with mini farfalle or mini penne and some good parmesan cheese.
Nutrition Facts : Calories 362.9, Fat 20.9, SaturatedFat 6.3, Cholesterol 55.6, Sodium 979.2, Carbohydrate 19.8, Fiber 5.1, Sugar 11, Protein 23.9
TAGLIATELLE WITH MUSHROOMS IN RED WINE
This hearty, umami-rich pasta dish is easily assembled in less than an hour. For the best texture, use your hands and not the food processor. Chopping the mushrooms and crushing the tomatoes by hand ensures some uniformity. The sauce can be prepared in advance, since you will summon the powers of the cooking water from the tagliatelle. Use more, if needed, to moisten the mixture before serving.
Provided by Florence Fabricant
Categories pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon oil in a large (12- to 14-inch) skillet or sauté pan. Add pancetta and cook on medium until lightly browned. Add mushrooms, strew with some salt and continue to cook until mushrooms have softened and most of the liquid in the pan has evaporated, 6 to 8 minutes. Stir in onion and garlic, and cook another 5 minutes or so until the onion starts to brown.
- Add tomatoes, wine and anchovy paste. Stir well and continue to cook until the liquid in the pan reduces and thickens somewhat, another 5 minutes or so. Season with pepper and more salt if needed. Fold in parsley and remaining oil, and remove from heat.
- Meanwhile, bring a large pot of salted water to a boil for the pasta. Cook pasta about 4 minutes, until al dente. Remove from heat. Use tongs to transfer pasta to the skillet, with some of the pasta water still clinging to it. Reserve another cup of the pasta water.
- Reheat mixture in the skillet, folding mushroom mixture with pasta for several minutes. Add additional pasta water as needed so the mixture is moist but not soupy. Transfer to a large, warm bowl and serve, with grated cheese alongside.
Nutrition Facts : @context http, Calories 591, UnsaturatedFat 14 grams, Carbohydrate 76 grams, Fat 21 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 975 milligrams, Sugar 6 grams, TransFat 0 grams
RESTAURANT STYLE SPAGHETTI SAUCE
A delicious spaghetti sauce with red wine, Italian sausage, garlic and onions. The best I have ever had -- easy and delicious! Use a large, flat-bottomed saucepan so that the flavors can mingle.
Provided by az_starshine
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat olive oil in a large saucepan over medium heat. Saute onion and garlic until tender and fragrant. Stir in crushed tomatoes, tomato paste and wine. Bring to a boil over medium-high heat.
- Reduce heat to low, stir in sausage and simmer until sausage is thoroughly cooked.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 15.9 g, Cholesterol 29.8 mg, Fat 16.8 g, Fiber 2.9 g, Protein 12.6 g, SaturatedFat 5.3 g, Sodium 1043.3 mg, Sugar 8.4 g
RED WINE PASTA
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
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.
RED WINE SPAGHETTI WITH PANCETTA
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
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
SPAGHETTI WITH RED WINE SAUCE
From Mark Bittman's "Quick and Easy Recipes" from the New York Times. The pasta takes on a fruity acidity from the reduced wine--smoothed by the last-minute addition of butter--and a beautiful mahogany glaze. This is a good side dish to a grilled meat or fish.
Provided by FLKeysJen
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil and salt it. Put the oil, garlic and hot pepper in a large, deep skillet.
- When the water boils, add the pasta; turn the heat under the skillet to high. Cook the pasta as usual, stirring. As soon as the garlic begins to brown, sprinkle it with salt and pepper to taste and add three-quarters of the bottle of wine (a little more than two cups); bring to a boil and keep it there.
- When the pasta beings to bend--after less than five minutes of cooking--drain it and add it to the wine mixture. Cook, stirring occasionally, adding wine a little at a time if the mixture threatens to dry out completely.
- Taste the pasta frequently. When it is done--tender but with a little bite--stir in the butter and turn off the heat. When the butter glazes the pasta, serve it immediately.
RED WINE PASTA RECIPE BY TASTY
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
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 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
INSTANT POT® PASTA SAUCE WITH MUSHROOMS AND RED WINE
I always have this homemade pasta sauce in my freezer (it freezes well), and it's often my go-to meal on a Friday night, along with my frozen homemade meatballs. But don't forget about other meals like lasagna, chicken Parmesan, etc., as you'll find this sauce can be a key ingredient.
Provided by lutzflcat
Time 1h
Yield 6
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until hot, then add mushrooms, onions, and fennel seeds. Cook, stirring occasionally, until softened, about 3 minutes. Add garlic, and cook for 1 more minute. Pour in red wine, and simmer until the alcohol has cooked off, about 3 minutes.
- Add tomatoes, tomato paste, and chicken broth to the pot and bring to a simmer. Stir in sugar, basil, oregano, rosemary, salt, crushed red pepper flakes, bay leaf, and pepper. Turn off Saute function.
- Close and lock the lid and set the pressure valve to sealing. Select high pressure according to the manufacturer's instructions; set timer for 10 minutes. Allow 10 minutes for pressure to build.
- When time is up, carefully release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Unlock and remove the lid.
- Taste the sauce and adjust seasonings, if necessary. If the sauce is too thick, just stir in a little chicken broth or water until you reach your desired consistency.
Nutrition Facts : Calories 125.2 calories, Carbohydrate 18.4 g, Cholesterol 0.8 mg, Fat 2.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 754.9 mg, Sugar 10.8 g
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HOW TO MAKE A RED WINE SAUCE FOR PASTA: 8 STEPS (WITH …
From wikihow.com
92% (45)Estimated Reading Time 3 minsCategory SaucesPublished 2011-06-06
- Heat oil in pan. Preheat a deep, nonstick saucepan over medium heat. Add olive oil and let the oil heat for a few minutes.
- Sauté garlic in the oil. Add minced garlic to the heated olive oil. Sauté for 2-to-3 minutes, stirring continuously, until the garlic has softened and starts to become translucent.
- Add crushed tomatoes. Pour crushed tomatoes into the pan. Stir to incorporate the garlic into the tomatoes. Cook the tomatoes over medium heat for 10 minutes or until they're heated through.
- Incorporate seasonings. Add salt, pepper, basil, oregano and red pepper flakes to the tomatoes. Stir the tomatoes well to incorporate the seasonings evenly throughout the sauce.
- Stir wine into the sauce. Gently pour wine into the tomato sauce. Stir the mixture thoroughly to work the wine into the sauce.
- Simmer the sauce. Add a heavy lid to the saucepan. Reduce the heat under the saucepan to low. Simmer the red wine pasta sauce on low heat for 30 minutes.
- Cook pasta. Cook your pasta of choice while the sauce is simmering. Strain the pasta well and portion it onto plates or pour it onto a serving platter.
- Top the pasta with sauce. Pour the finished red wine sauce over the pasta. Serve with Parmesan cheese. Advertisement.
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