Sons Red Wine Pasta Sauce Recipes
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 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 PASTA SAUCE
This is a sweet-tasting sauce with more than a hint of burgundy. I made a batch of it in September 2007, having no clue what I'd put into it. I set out to reproduce it in October when more tomatoes came in, this time writing down the ingredients. Happy to say that I succeeded on the first try, as I didn't have to add ANYTHING once the cooking got underway. This sauce is absolutely wonderful over manicotti. It makes approximately 3 quarts, the remainder of which I freeze in wide-mouth canning jars. As far as special ingredients, I recommend using Inglenook California Classic Burgundy and Contadina tomato paste. If you have a KitchenAid mixer with the slicer/shredder attachment, running the tomatoes, onions and red pepper through the large shredder produces a wonderful consistency.
Provided by Charlie15
Categories Sauces
Time 2h20m
Yield 1/2 c, 30 serving(s)
Number Of Ingredients 10
Steps:
- Without removing seeds, crush tomatoes thoroughly to desired consistency.
- Finely chop the onion and pepper.
- Crush the garlic using a garlic press.
- Add all ingredients to stock pot, stirring well.
- Set stove to low heat, cover pot and simmer for 2 hours, stirring occasionally.
Nutrition Facts : Calories 49, Fat 0.2, SaturatedFat 0.1, Sodium 648.9, Carbohydrate 10.9, Fiber 1.9, Sugar 8, Protein 1.6
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
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