Red Wine Pasta
by Greg Perez • featured in Unexpected Cooking Techniques
Ingredients
for 2 servings
-
2 cups red wine (480 mL) -
3 cups water (720 mL) - salt, to taste
-
16 oz spaghetti (455 g)
PINE NUT SAUCE
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2 tablespoons butter - 2 cloves garlic, smashed
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¼ cup pine nuts (35 g) -
½ teaspoon red pepper flakes - grated parmesan cheese, for serving
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Preparation
- 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!
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Tips
-
Ashleigh Flores
Yummy pasta and sauce! We nixed the pine nuts and added some chicken for protein, though next time I might make this with regular pasta rather than angel hair. It cooks too quickly and doesn’t quite get that gorgeous rich wine color, but still good!
2018-08-09T00:14:54Z Helpful (3) -
billiam_764
When boiling the pasta in the wine and water, leave some liquid left when you take the pasta out, because I let the pasta completely soak all of the wine, and it made it dry. But otherwise, extremely pleased with taste!
2018-10-09T01:01:44Z Helpful (2) -
Heather Flores
I used a merlot and switched out pine nuts for sliced almonds. Topped with a runny egg - it was perfection.
2019-02-03T00:32:08Z Helpful (1) -
Elise Yaussy
I used a Cabernet Sauvignon and it turned out ok. I’d love to hear what wine others used! I think next time I’ll try a red blend.
2019-01-21T01:12:43Z Helpful (1)
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