Rotwein Nudeln Red Wine Pasta With Spring Onions Recipes

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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 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



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.

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.

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