Red Wine Pasta

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  • 1 pound dried spaghetti, linguine or fettuccine
  • 2 tablespoons olive oil
  • 4 garlic cloves, chopped
  • 1 teaspoon red chile flakes
  • 1 bottle red wine* (zinfandel or Italian blends work well)
  • 1 teaspoon sea salt
  • 1 cup grated Parmesan or Romano cheese
  • 1/2 cup chopped Italian parsley


Bring a large pot of water to a boil. Add pasta and stir gently. Cook 3-4 minutes, stirring occasionally, until pasta is softened but not fully cooked. Drain and set aside, reserving 1/2 cup pasta water.
Return empty pot to the stove. Over medium-high heat add the oil, garlic and chile flakes. Stir until beginning to brown, then add the wine, sea salt and pasta. Bring to a boil. Reduce heat and simmer, stirring frequently, until pasta is fully cooked and all liquid has been absorbed.
If additional liquid is needed, use the reserved pasta water. Top with grated cheese and chopped parsley and serve

* Avoid wines with heavy tannins or those that have been aged in oak.

Recipe from Central Market Shoreline - Culinary Resource Center
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