Vino Spiked Spaghetti Recipes

SPICY RED-WINE SPAGHETTI

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.

VINO SPIKED SPAGHETTI

Steps:

• Heat olive oil over medium heat. Toss in bell peppers, onion, mushrooms, and hot pepper. Add salt and saute until crisp tender. Then add garlic. Cook for only about 2 or 3 more minutes, as garlic burns easily.
• Add ground beef, brown.
• Add sauce, tomatoes, paste, and spaghetti sauce. Blend and cook for five to ten minutes.
• Add herbs. Stir. Add salt and pepper to taste. Sprinkle in sugar. Stir. Then add wine.
• Cook over medium low to medium heat for one to two hours, stirring occasionally. This will bubble up and pop out of the pan. So keep an eye on it and adjust the heat if necessary. When sauce is almost ready prepare pasta according to box directions.
• * Dried herbs are stronger than fresh so use less. They also have a different taste, although not as noticeable in this type of recipe. The wine added at the end produces a wonderful background flavor to the dish. This sauce can be kept up to six days in the refrigerator or frozen for three to four months if sealed tightly.