Red Wine Spaghetti

When I think back on past Valentines Day, I’m reminded of some hazy memories that involve myself, my couch, a box of chocolates and a big, fat bottle of red wine.

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While things have been slightly different this past year, I wanted to share a recipe that involves at least one V-day favorite: red wine. However, instead of drinking your wine tomorrow, why not cook with it? Red Wine Spaghetti, also called Drunken Spaghetti, is ridiculously easy to make and evokes a sense of sophistication and total sexiness. That’s right. I said it. This pasta is incredibly sexy! And if there’s ever an appropriate time to call food sexy, I’m pretty sure that’s Valentines Day.

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I’ve seen some recipes where you boil the spaghetti in red wine, but for this, I simply boiled the pasta in plain, salted water but took it out after 4 minutes before transferring it to a red-wine filled pan, where the pasta finishes cooking. I kid you not – this is a short ingredient list where one of the ingredients is a bottle of wine. Might I suggest doubling that so you can have your wine and cook with it too?

One of my favorite reasonable red wines to drink & cook with is Apothic Red. You can find it in most grocery stores for under $10 and I’ve gotta say, it’s insanely tasty for that price tag. It’s rich enough to provide a dark, deep color to the pasta but also full-bodied enough to drink on its own. Win-win!

Red Wine Spaghetti – serves 4, slightly adapted from Giada De Laurentiis

Ingredients

  • 1 lb spaghetti
  • 1 tablespoon extra virgin olive oil
  • 1/8 tsp crushed red pepper flakes (could add more for stronger heat)
  • 3 large garlic cloves, crushed and chopped
  • 1 small shallot, chopped
  • One 750ml bottle of red wine
  • 1 tablespoon butter
  • 1 tablespoon tomato paste
  • Chopped rosemary to garnish
  • Parmesan or goat cheese to garnish
  • Salt, pepper to taste

Directions

Bring a large pot of salted water to the boil. Add the pasta and cook for 4-5 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.

In a nonstick skillet, heat the olive oil over medium-high heat. Add the, crushed red pepper flakes, garlic, shallots and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.

Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.

Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).

Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend. Add chopped herbs / cheese to your liking.


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