Today, I want to share with you one of my all-time favorite pasta recipes – pasta cooked in red wine. It may sound a bit unconventional, but trust me, the results are absolutely divine. The rich, robust flavors of red wine infuse the pasta, creating a unique and delightful dish that never fails to impress.
- 1 pound of pasta (spaghetti, fettuccine, or any other long pasta works great)
- 1 bottle of good-quality red wine
- 4 cups of chicken or vegetable broth
- 4 cloves of garlic, minced
- 1 onion, finely chopped
- 1/3 cup of olive oil
- Freshly ground black pepper
- Grated Parmesan cheese for serving
This recipe is surprisingly simple to make, but the key is to be patient and allow the pasta to fully absorb the flavors of the wine and broth.
- Start by heating the olive oil in a large pot over medium heat. Add the minced garlic and chopped onion, and sauté until they are soft and fragrant.
- Once the garlic and onion are cooked, pour in the entire bottle of red wine. Turn the heat up slightly and let the wine simmer for about 10 minutes to allow the alcohol to cook off and the flavors to concentrate.
- Next, add the pasta to the pot. You want to ensure that the pasta is fully submerged in the wine. If necessary, add more wine or some broth to cover the pasta completely.
- Now, it’s time to be patient. Allow the pasta to cook in the wine, stirring occasionally to prevent sticking. As the pasta absorbs the wine, it will take on a beautiful deep red color.
- Once the wine has been mostly absorbed, start adding the broth, one cup at a time. Allow the pasta to simmer and absorb the broth before adding more. This process should take about 15-20 minutes, and it’s worth the wait.
- Keep a close eye on the pasta as it cooks. You want it to be al dente, with a slight bite to it, so be sure to taste-test along the way.
- Once the pasta is cooked to perfection, remove the pot from the heat. Season with freshly ground black pepper and give it a gentle stir to combine all the flavors.
When serving, be sure to sprinkle each portion with a generous amount of grated Parmesan cheese. The nuttiness of the cheese complements the richness of the wine-infused pasta beautifully.
I love cooking this dish for special occasions or when I want to treat myself to something truly indulgent. The aroma that fills the kitchen as the wine simmers and the pasta cooks is simply heavenly. The flavors are incredibly luxurious, and I often find myself savoring each bite, wishing the meal would never end.
If you’re a fan of pasta and appreciate the complexity of a good red wine, I highly recommend giving this recipe a try. It’s a dish that never fails to spark conversation and impress guests. So, grab a bottle of your favorite red, and let’s elevate our pasta game to a whole new level!