How to Make Red-Wine Pasta

Traveling through the wine country of Central California, I discovered a unique way to make pasta. This pasta dish is very popular with the Italian restaurants in the area. Each having a different version of the Red Wine pasta. As I tasted each dish, I discovered that depending on the wine used, the pasta picked up the favorites that the wine brought to it.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 pound pasta
• 1 bottle red wine
• 1 teaspoon sugar
• 1/3 cup extra-virgin olive oil
• 4 garlic cloves, finely chopped
• 1 teaspoon dried hot red pepper flakes
• Freshly grated Parmigiano-Reggiano
• Cookware: Large pot, Large skillet, Tongs, Large serving bowl.

1. Bring 5 quarts of water to a boil and cook spaghetti, stirring occasionally, about 5 minutes. You do not want fully cooked pasta at this point.

2. Reserve one cup of pasta water, drain pasta in colander, and return the now empty pot to stove.

3. Add wine and sugar to pot and boil vigorously for about 2 minutes until liquid is reduced a bit.

4. Add pasta and shake pot to prevent pasta from sticking to the bottom.
   Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes. The pasta will then be al dente.

5. Immediately after adding spaghetti to wine mixture, sauté 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.

6. Gently add the pasta mixture into the skillet with the garlic and pepper flakes, carefully toss with tongs to combine, as the skillet will be very full.

7. Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Add freshly grated cheese and serve immediately.

Tips & Warnings

• This dish is excellent when mixed with green vegetables. Such as mix pasta with sautéed spinach, garlic, and artichokes. Or sauté par-boiled broccoli rabe, when you prepared the garlic and pepper flakes.

Resources

• Napa Valley culinary travels

[fran77]

on 9/1/2009 It sounds good.

[acole]

on 9/9/2008 Sounds good. Thanks!