RED WINE PASTA SAUCE RECIPES RECIPES
RED WINE PASTA | MARTHA STEWART
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 Pasta and Grains
Total Time 30 minutes
Prep Time 25 minutes
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.
CHICKEN PARMESAN WITH RED-WINE PASTA SAUCE RECIPE | MYRECIPES
Start with a jar of pasta sauce and add a splash of red wine to make this quick and easy version of the classic Italian chicken dish.
Provided by Elizabeth Taliferro
Total Time 23 minutes
Prep Time 9 minutes
Cook Time 14 minutes
Yield 4 servings (serving size: 1/2 cup pasta, 1 chicken breast half, about 1/3 cup sauce, 1 teaspoon parmesan cheese, and 2 tablespoons mozzarella cheese)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- While pasta cooks, combine breadcrumbs and seasoning in a shallow dish. Dip chicken in egg white; sprinkle with 1/4 teaspoon black pepper and salt, and dredge in breadcrumbs.
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side. Remove chicken from pan; keep warm. Add remaining 1/4 teaspoon black pepper, red pepper, and wine to pan, scraping pan to loosen browned bits. Cook 1 minute. Add pasta sauce; cook 1 minute or until bubbly.
- Arrange chicken over sauce; top each breast half with a spoonful of sauce, and sprinkle with cheeses. Cover, reduce heat, and simmer 5 minutes or until chicken is done.
- Drain pasta. Serve chicken and sauce over pasta. Garnish with basil, if desired.
Nutrition Facts : Calories 462 calories, CarbohydrateContent 37.8 g, CholesterolContent 111 mg, FatContent 11.3 g, FiberContent 3.4 g, ProteinContent 49.7 g, SaturatedFatContent 3.4 g, SodiumContent 867 mg
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RED WINE SPAGHETTI RECIPE | BON APPÉTIT
It’s a showstopper. Two bottles of red wine get cooked down to a glossy mahogany butter sauce that stains the spaghetti in addition to flavoring it. Use a very dry red wine that you enjoy drinking, such as a Sangiovese-based wine like Chianti, or Merlot, otherwise the dish will be too sweet. If this is sounding like “eating red wine” to you, don’t worry, it tastes like wine in the way beef bourguignon does, and is acidic yet creamy like our beloved pasta al limone. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.
From bonappetit.com
Reviews 4.0
From bonappetit.com
Reviews 4.0
- Divide pasta among bowls; drizzle with oil and top with lots of Parmesan.
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RED WINE PASTA SAUCE RECIPE - FOOD.COM
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.
From food.com
Total Time 2 hours 20 minutes
Calories 49 per serving
From food.com
Total Time 2 hours 20 minutes
Calories 49 per serving
- Set stove to low heat, cover pot and simmer for 2 hours, stirring occasionally.
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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
From tasty.co
Reviews 84
Cuisine Italian
Calories 610 calories per serving
From tasty.co
Reviews 84
Cuisine Italian
Calories 610 calories per serving
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SPLENDICIOUS SLOW COOKER SPAGHETTI SAUCE RECIPE | ALLRECIPES
This recipe comes from my Army days where dishes were often created by throwing in everything including the kitchen sink! I've refined it over the years, and this recipe yields a tangy yet sweet and rich sauce that is sure to make your soldiers happy. The sauce is excellent over any pasta.
From allrecipes.com
Reviews 4.2
Total Time 9 hours 15 minutes
Category Side Dish, Sauces and Condiments, Sauces, Pasta Sauces, Meat Sauce
Calories 184 calories per serving
From allrecipes.com
Reviews 4.2
Total Time 9 hours 15 minutes
Category Side Dish, Sauces and Condiments, Sauces, Pasta Sauces, Meat Sauce
Calories 184 calories per serving
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