Spaghetti Al Vino Rosso Food
LINGUINE AL VINO ROSSO (LINGUINI WITH RED WINE SAUCE)
Time 30m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Put the pasta on the boil, cook in well salted water until al dente.
- While the water is coming to a boil, sauté the garlic cloves in olive oil in a large skillet. When the garlic cloves are just beginning to brown, remove them. Then add the red wine. Let the wine reduce until it is quite syrupy. Just before the wine is fully reduced, add the olives if using.
- When the pasta is done, drain it (but not too thoroughly) and add it to the skillet with the wine reduction. Mix the pasta and wine reduction well, and let the pasta absorb the wine almost entirely. The pasta should remain quite moist, so it 'slithers' around.
- Serve the pasta immediately, if you like with a sprinkling of parsley on top for color (although I actually like the darkness of the dish without it).
SPAGHETTI AL VINO ROSSO
I love this recipe because it is simple and easy to prepare and always strikes a 5 stars. I got this recipe from my friend and great host Annalisa. Tip: always keep a cup of cooking water aside, you can add it when heating the pasta to prevent it from drying out. Tip: wines suitable for this recipe: Merlot, Barbera, Brunello, Chianti or Barbaresco. Tip: Take a portion of linguine with a large fork and roll them up against a ladle to make a nest. Place the pecorino shavings on top. Wines suggested by Giovanni Miriano, lawyer by chance... wine taster by vocation! - Alto Adige, St. Magdalener Huck Am Bach - Cantina produttori di Bolzano: any year is fine, this is a light red made with schiava and lagrein grapes. It is a perfumed and fruity easy-drinking wine (€12,00). - Foradori 2009 Teroldego. A red wine with a hint of ripe fruits of the forest: blackberry, blueberry and blackcurrant. 2009 is the best year ever (€ 14/17).
Provided by italianhomemaid
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash the leek and slice it thinly and place it in a pan with the butter.
- Sauté with the lid on (add a little water if necessary) until soft.
- Add wine, nutmeg, sugar and salt.
- Let it boil gently, until it thickens.
- Homogenize the sauce with an immersion blender.
- Cook the pasta al dente.
- Drain the pasta and put it in the pan with the 'drunken sauce'.
- Sprinkle with grated pecorino and heat.
Nutrition Facts : Calories 625.8, Fat 11.2, SaturatedFat 6.3, Cholesterol 29.1, Sodium 218.7, Carbohydrate 92.3, Fiber 4, Sugar 5.7, Protein 19.3
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