Red Wine Pasta 2 Recipes

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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.

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 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 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 PASTA #2



Red Wine Pasta #2 image

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

1 lb spaghetti or 1 lb fettuccine pasta
2 tablespoons olive oil
750 ml red wine (1 bottle, such as Merlot)
1 large shallot, chopped
2 garlic cloves, chopped
1 pinch cayenne pepper
8 -10 leaves fresh basil, chopped. (optional)
2 tablespoons butter
salt, to taste
ground black pepper, to taste
freshly grated parmesan cheese (optional)

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

OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE



Olive Garden Shrimp Scampi Copycat Recipe without Wine image

This Olive Garden shrimp scampi copycat recipe without wine has all the shrimp, pasta, garlic, and butter a person could want.

Provided by Steph Loaiza

Categories     Main Course

Time 34m

Number Of Ingredients 13

1 pound thin spaghetti (or angel hair pasta)
1 pound uncooked jumbo shrimp ((peeled, deveined, tails removed and fully thawed))
8 Tablespoons butter (divided)
6 garlic cloves (minced)
¼ teaspoon red pepper flakes
2 cups chicken broth
1 teaspoon white vinegar
½ lemon (juiced)
2 Tablespoons heavy cream
1 cup fresh asparagus (cut into 2-inch pieces)
1 cup Roma tomatoes (diced)
salt and pepper, to taste
fresh grated Parmesan cheese (for serving)

Steps:

  • Bring a large pot of salted water to boil over medium-high heat.
  • Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
  • Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
  • Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
  • While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
  • Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
  • Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
  • Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
  • Top with freshly grated Parmesan cheese and enjoy!

Nutrition Facts : Calories 763 kcal, Carbohydrate 93 g, Protein 33 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 214 mg, Sodium 1273 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

RED WINE PASTA, BROCCOLI RABE & GRILLED HERB CHICKEN



Red Wine Pasta, Broccoli Rabe & Grilled Herb Chicken image

This has rich red wine flavors but with fresh broccoli rabe and herb chicken done in advance and then just sliced on a bed of the pasta topped with Romano cheese. If you don't like the tang of romano use Parmesan. And for that matter if you can't find broccoli rabe, use regular broccoli. QUICK TIP: My tip for the day, pick up from your local grocery store some olives. This goes great with a big bowl of olives, or artichoke hearts, just in a can (without oil). Hit the artichokes with a little balsamic and olive oil, salt and pepper and put in a bowl next to the olives. And what a great side dish. Salad. Buy a bag of greens. Add a very simple (even store bought if time is difficult) vinaigrette your favorite, some fresh heirlooms and good red onion sliced thin. Very classic salad but always good. But the spaghetti and the chicken is the star. I have to admit that I have made the spaghetti for years, but the addition of the broccoli came from FN, Michael Chiarello. My Italian friend first turned me on the the "Red" spaghetti many years ago, however I loved the addition of the broccoli rabe thanks to the FN. So I can't take all the credit for this, but definitely worth sharing.

Provided by SarasotaCook

Categories     Chicken Breast

Time 8h45m

Yield 6 , 6 serving(s)

Number Of Ingredients 18

4 boneless skinless chicken breasts
2 teaspoons garlic, minced
1/4 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon dried rosemary
1 lb spaghetti (you can use vermicelli or thin spaghetti too)
1 3/4 lbs broccoli rabe
1 (750 ml) bottle red wine i like merlot or 1 (750 ml) bottle you can use zinfandel
1 teaspoon sugar
4 teaspoons garlic, minced
1 small onion, cut in half and thin sliced
1/2 teaspoon red pepper flakes (to taste)
1/3 cup olive oil
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup romano cheese, grated

Steps:

  • Chicken -- mix the marinade in the baggie and add the chicken and just let it go all day. That's it.
  • In a large sauce pan we have 2 cooking steps. We first need to cook the chicken and then need to cook the vegetables.
  • First the chicken - In a medium sauce pan on medium high heat, add the chicken and sear 4-5 minutes on the first side until golden brown. You want a good sear. Then flip and cook another 3-4 minutes until golden brown. Remove and cover to let it rest while you make the pasta and cook the vegetables.
  • Pasta -- In a large pot cook the pasta according to directions. I like to use thin spaghetti, but spaghetti or vermicelli will work just fine for this. Just follow the directions on the box. Once finished, drain the pasta. In that same pot add the oil, red pepper flakes, sugar and heat up for just for a minute on medium. Then add the wine and cook for another 2-3 minutes on medium heat so it reduces slightly. Then add the drained pasta back inches Finish with salt and pepper to taste.
  • Vegetables -- While the pasta cooks, in that same pan in the drippings from the chicken, add the onion and cook 2-3 minutes and then the broccoli rabe and cook until tender and soft. Four (4)-5 minutes is all it takes. It goes pretty quick and don't over cook the broccoli, you want it tender and will continue to cook once added into the warm pasta.
  • Now -- 1) Dinner. Thin slice the chicken breasts; 2) Add the vegetables to the pasta and toss well; 3) Plate the pasta and top with slices of chicken; 4) Garnish with fresh romano (you can use parmesan if you want). ENJOY!

Nutrition Facts : Calories 848.7, Fat 35.1, SaturatedFat 10.1, Cholesterol 89.7, Sodium 745.9, Carbohydrate 68.2, Fiber 6.5, Sugar 4.8, Protein 43.3

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DRY RED WINE FOR PASTA SAUCE | VISIT A WINERY
Red Wine Italian Sausage Pasta Sauce Recipe - Food.com. https://www.food.com/recipe/red-wine-italian-sausage-pasta-sauce-253164. Sep 15, 2007 · Add dry seasonings ...
From visitawinery.org


RED WINE PASTA WITH ALMONDS & PARSLEY [RECIPE] - SPRINT 2 THE TABLE
2016-02-12 1/2 cup shredded Parmesan cheese, plus more for serving; Cherry tomatoes; Freshly ground black pepper; Grilled Mediterranean Chicken; In a saucepan, combine the wine and water with a generous pinch of salt and bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain the pasta, reserving 1/4 C of the cooking liquid. In a ...
From sprint2thetable.com


BARILLA RED WINE AND GARLIC PASTA SAUCE 400G $2 (WAS $4.60 ...
1 day ago Barilla Red Wine and Garlic Pasta Sauce 400g $2 (Was $4.60) @ Woolworths. 1 0. Go to Deal . RSmith on 29/06/2022 - 09:33 woolworths.com.au (0 clicks) Barilla RED WINE and GARLIC sauce is a delicious blend of ripe Italian tomatoes and garlic, with a hint of red wine. Prepared without added preservatives, this recipe is the perfect base for your own …
From ozbargain.com.au


BEST WINE WITH PASTA // PAIRINGS ADVICE
2022-06-22 Mushroom pasta dishes . Mushroom pasta dishes pair well with lighter, earthy red wines, like Pinot Noir. What wine goes with meat pasta dishes? Meat-based pasta dishes like Sunday Gravy or Bolognese Sauce, pair best with full-bodied wines like Cabernet Sauvignon and Syrah, as the sauce will help balance out the intensity of the wine’s mouthfeel.
From platingsandpairings.com


CHICKEN MUSHROOM RED WINE PASTA RECIPE, BY KAYLPREMI
2017-02-03 0 track album
From brookinlipiram.bandcamp.com


HOMEMADE RED WINE PASTA RECIPE | LEITE'S CULINARIA
2020-05-20 This homemade red wine pasta dough is made with 00 flour, red wine, eggs, and olive oil and goes well with any wine-braised ragu. Such a gorgeous hue.
From leitesculinaria.com


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