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.
Provided by Janice Tiefenbach
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine garlic and 3 Tbsp. oil in a small bowl. Heat a large Dutch oven or other heavy pot over medium; pour in garlic and oil. Add red pepper flakes and 2 Tbsp. butter; cook, stirring occasionally, until garlic is very fragrant but not browned, about 3 minutes. Add wine, increase heat to medium-high, and bring to a boil. Cook, uncovered, until reduced by two-thirds, 20–25 minutes; season with salt. Cover and keep warm.
- Meanwhile, cook pasta in a pot of salted boiling water, stirring occasionally, until very al dente, about 3 minutes shy of recommended cook time.
- Drain pasta and add to sauce, along with remaining 14 Tbsp. butter. Set pot over medium heat and bring sauce to a simmer. Cook, tossing often, until pasta is well coated and sauce is thickened, about 3 minutes. Taste and season with more salt if needed.
- Divide pasta among bowls; drizzle with oil and top with lots of Parmesan.
RED WINE SAUCE FOR PASTA OR CHICKEN RECIPE - FOOD.COM
Make and share this Red Wine Sauce for Pasta or Chicken recipe from Food.com.
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 2 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter in a large saucepan over medium heat and add onion, garlic, and peppers.
- Saute for 3 minutes and add flour until incorporated.
- Add next 7 ingredients and bring to a boil.
- Once thickened, reduce heat to low and simmer for 10 to 15 minutes.
- If mixture becomes too thick add additional broth.
- Serve hot.
Nutrition Facts : Calories 175.3, FatContent 9, SaturatedFatContent 5.6, CholesterolContent 22.9, SodiumContent 526.8, CarbohydrateContent 10.9, FiberContent 0.7, SugarContent 4.7, ProteinContent 2.4
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Calories 281.7 per serving
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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.
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Enjoy this deliciously rich red wine sauce as an accompaniment to steak. It's easy to make – cook it while steaks are resting then drizzle over when it's ready
From bbcgoodfood.com
Total Time 15 minutes
Category Condiment
Calories 212 calories per serving
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Total Time 15 minutes
Category Condiment
Calories 212 calories per serving
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Total Time 40 minutes
Calories 118.3 calories per serving
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Total Time 40 minutes
Calories 118.3 calories per serving
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