WINE FOR SPAGHETTI RECIPES

Name: Red Wine Spaghetti
Yield: 8 servings
Ingredients: 12 garlic cloves, finely chopped; 3 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 tsp. crushed red pepper flakes; 16 Tbsp. (2 sticks) unsalted butter, cut into 1" pieces, divided; 2 750-ml bottles red wine; Kosher salt; 2 lb. spaghetti; Finely grated Parmesan (for serving)

RED WINE SPAGHETTI RECIPE | BON APPÉTIT

Red Wine Spaghetti Recipe | Bon Appétit image

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

Ingredients

12 garlic cloves, finely chopped
3 Tbsp. extra-virgin olive oil, plus more for drizzling
1 tsp. crushed red pepper flakes
16 Tbsp. (2 sticks) unsalted butter, cut into 1" pieces, divided
2 750-ml bottles red wine
Kosher salt
2 lb. spaghetti
Finely grated Parmesan (for serving)

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 SPAGHETTI RECIPE BY TASTY

Red Wine Spaghetti Recipe by Tasty image

Here's what you need: water, full bodied red wine, spaghetti, olive oil, garlic, red pepper flakes, butter, freshly grated parmesan cheese, flatleaf italian parsley

Provided by Tasty

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups water
1 bottle full bodied red wine, we used cabernet
1 lb spaghetti
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons butter
1 cup freshly grated parmesan cheese
½ cup flatleaf italian parsley

Steps:

Measure ¼ cup (60 ml) of wine and set aside.
Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
Add the butter and stir until it melts into the pasta.
Add salt and pepper, parmesan, and parsley. Stir to combine.
Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
Enjoy!

Nutrition Facts : Calories 626 calories, CarbohydrateContent 86 grams, FatContent 20 grams, FiberContent 3 grams, ProteinContent 23 grams, SugarContent 3 grams

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