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
CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE
Steps:
- Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
- Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.
Nutrition Facts : Calories 852 calories, Carbohydrate 116.9 g, Cholesterol 71.5 mg, Fat 16.5 g, Fiber 8.4 g, Protein 44.3 g, SaturatedFat 3.5 g, Sodium 1513.8 mg, Sugar 18.6 g
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
RED-WINE SPAGHETTI WITH BROCCOLI RABE
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 35m
Yield 4 as a main course or 8 as a first course
Number Of Ingredients 10
Steps:
- Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
- Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente). Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.
- Pour broccoli into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full). Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in the grated cheese. Serve immediately.
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 ITALIAN SAUSAGE PASTA SAUCE
I grew up in an Italian household with my Grandfather (Carl D'andrea), teaching me from early childhood, his family recipe for 'basic tomato sauce' or marinara (not written down, completely from memory). I know this recipe like the back of my hand, and when I recently found myself with leftover italian sausages, peppers, and onions from italian sausage sandwiches the night before - I decided to 'get creative' with my grandfathers marinara recipe in combination. Awesome flavor, very good over pasta -- enjoy, & as my Grandpa used to say, 'Mangia!' (which means 'EAT' in Italian)...
Provided by stephanierndos
Categories Pork
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large non-stick skillet with a lid, add the olive oil and warm over medium heat, allow oil to heat for approximately 2 minutes.
- Add chopped onion and green pepper, cook for about 2-3 minutes or until onion is soft and you can see thru it, stir for even cooking.
- Add chopped/minced garlic, stir and continue to simmer thru for another 2 minutes.
- Add dry seasonings, chopped tomato, and chopped Italian sausage. Stir all and cook for another 2 minutes then add the ¼-cup dry red wine and stir all together.
- Add fennel seed & black pepper, cook another 2 minutes longer.
- Next, add the tomato sauce and water, bay leaves, salt and sugar, stir all and cover with lid, allow to cook on medium until mixture begins to slow boil, then remove lid. Stir again, cover and turn heat to a low simmer, allowing to cook for several hours or until ready to serve with pasta.
- Allowing sauce to slow cook for at least 2-3 hours makes for a more robust sauce ~ serve with al dente pasta, a good crusty Italian bread (ciabatta for example), freshly grated Italian cheese (a good quality aged Pecorino Romano made from sheeps or goats milk is best, never cows milk), & your favorite red wine (our favorite is a good cabernet).
- Sauce is also better the next day, so as a time saver make this sauce up a day ahead, allow to cool thoroughly before refrigerating, then serve the next night for dinner.
Nutrition Facts : Calories 281.7, Fat 20.8, SaturatedFat 5.3, Cholesterol 23.7, Sodium 1276.8, Carbohydrate 13.4, Fiber 3.2, Sugar 7.8, Protein 10.4
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