Red Wine Pasta With Romano 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 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 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

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