Alessandro Giuntolis Pasta With Red Wine Food

RED WINE SPAGHETTI RECIPE BY TASTY

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!

RED WINE PASTA

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.

RED WINE PASTA RECIPE BY TASTY

Steps:

• Pour the red wine and water into a medium pan. Season with salt.
• Bring the mixture to a boil and add the spaghetti.
• Cook until most of the red wine is absorbed by the pasta, 8-10 minutes.
• Transfer the pasta to a medium bowl.
• Melt the butter in the same skillet over medium heat. Add the garlic, pine nuts, and red pepper flakes.
• Cook the sauce until the butter starts to brown, then add the pasta.
• Mix the sauce and pasta together.
• Sprinkle with parmesan cheese.
• Enjoy!

RED-WINE SPAGHETTI WITH BROCCOLI

Steps:

• Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot of boiling salted water , uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
• Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente).
• Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute.
• Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese. Serve immediately.

RED WINE SPAGHETTI WITH PANCETTA

Steps:

• Put a large pot of well-salted water over high heat and bring to a boil. Add 1 cup wine and turn heat to low.
• Heat olive oil in a wide skillet over medium. Add pancetta to pan and let sizzle for 2 or 3 minutes, until lightly browned. Remove with a slotted spoon and set aside.
• Raise heat slightly and add onion. Season with salt and pepper and stir to coat. Continue to cook, stirring, until softened, about 5 to 7 minutes.
• Add garlic, red-pepper flakes and tomato paste, and stir to distribute. Add bay leaf and all the remaining red wine and turn flame to high. Let wine reduce rapidly by half, about 10 minutes. Turn off heat.
• Bring pasta water back to a boil, add pasta and cook for about 2 to 3 minutes less than the package directions advise - that is, keep the pasta quite firm and underdone. It will finish cooking in the sauce.
• Reserve 1 cup pasta cooking water, and drain the pasta. Add pasta to the red wine mixture in the skillet and turn heat to medium-high. Let pasta wilt into the sauce and continue cooking, stirring, as pasta absorbs the sauce. The spaghetti should be correctly al dente within a few minutes and the sauce should coat the pasta. Add a little pasta cooking water if sauce gets too thick.
• Stir in the reserved pancetta, the butter and half the grated cheese and toss well. Taste a noodle, and add a sprinkling of salt to the pan if necessary. Toss once more and transfer to a warm serving dish. Garnish with basil leaves and pass remaining cheese at the table.

DRUNKEN RED WINE PASTA

Steps:

• Bring the wine and 8 cups water to a boil in a large pasta pot. Add the orecchiette and cook according to the package instructions. Drain, reserving some of the cooking liquid.
• As the pasta cooks, heat a large saute pan over medium heat and brown the pancetta. Remove from the pan with a slotted spoon, leaving the fat behind. Add the shallots and cook until softened, 3 to 4 minutes. Add the pancetta back to the pan as well as the mascarpone and 1/4 cup of the reserved pasta cooking liquid (water/wine mixture). Stir to combine into a sauce, then mix in the cooked orecchiette; season with salt and pepper. Garnish with the thyme leaves if using.

RED-WINE SPAGHETTI WITH BROCCOLI RABE

Steps:

• Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
• Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente). Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.
• Pour broccoli into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full). Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in the grated cheese. Serve immediately.

RED WINE TOMATO PASTA

Steps:

• Sauté garlic in hot oil in a large skillet over medium heat 1 minute or until lightly browned. Carefully stir in wine and next 5 ingredients; bring to a boil. Reduce heat to medium low, and simmer, stirring occasionally, 20 minutes or until thickened.
• Cook pasta according to package directions; drain. Stir together hot pasta, mozzarella cheese, and 1/3 cup Parmesan cheese in a large serving bowl, tossing to coat until cheeses start to melt. Pour tomato sauce over pasta mixture, and toss to combine. Serve immediately with desired toppings.
• Red Wine-Tomato-and-Steak Pasta: Prepare sauce as directed. Stir 2 cups thinly sliced cooked steak into tomato mixture before simmering. Simmer 20 minutes or until thickened. Substitute 12 ounces penne pasta for thin spaghetti.
• White Wine-Tomato-and-Clam Pasta: Prepare sauce as directed, substituting dry white wine for red wine. Stir in 2 drained (6.5-ounce) cans chopped clams to tomato mixture just before tossing with pasta mixture.

SPAGHETTI WITH OCTOPUS BRAISED IN RED WINE

Steps:

• Place 2 tablespoons olive oil in large skillet or saute pan, and turn heat to medium-high. Add carrot, onion and celery. Sprinkle with pinch of salt, and cook, stirring occasionally, until onion becomes translucent, about 5 minutes.
• Add octopus, along with some pepper and a little more salt. Cook, stirring, for 1 minute, and then add wine, bay leaf and garlic. Cook until octopus is tender, for about 1 hour (check with point of sharp knife). Remove octopus, and cut into bite-size pieces. Return octopus to skillet, and turn heat to a minimum.
• Meanwhile, bring large pot of water to boil, and salt it. Fifteen minutes before eating, begin cooking pasta. When it is barely tender but not nearly tender enough to eat, drain it, reserving about 1 cup cooking liquid. Add pasta to octopus mixture, with half the reserved liquid. Cook until pasta is tender but not mushy; add remaining liquid if needed to keep mixture from drying out.
• Add remaining olive oil, along with butter, cherry tomatoes and basil. Stir until butter melts, and then serve.

PASTA WITH RED WINE SAUSAGE BOLOGNESE

Steps:

• Heat olive oil on medium heat.
• Add sausage and stir until not pink, around 5 minutes.
• Add Onion, half of the garlic, and sriracha and cook until just slightly brown, about 5 minutes.
• Add tomatoes and the rest of the garlic, then add salt and black pepper. Stir for 2 minutes.
• Add Red Wine and Chicken Stock.
• Boil salted hot water, then cook pasta until al dente.
• Strain the pasta, adding a slight bit of the pasta water into the sauce.
• Add the pasta into the sauce and stir until coated. Add salt as needed.
• Serve with Parmesan and Parsley as garnish.