Red Wine Pasta
Look no further for a quick and impressive meal perfect for a cozy date night or simply a chilly Thursday evening. To make this pasta more substantial, cooked slices of fennel sausage are a delicious addition. We recommend pairing this Red Wine Pasta with Côtes Du Rhône Famille Perrin Réserve or Salentein Portillo Uco Valley Vegan Pinot Noir.Ingredients
Serves 4 to 6
2 tbsp (30 ml) olive oil
2 cloves garlic, minced
1 large shallot, finely diced
kosher salt, to taste
¼ tsp (1 ml) red pepper chili flakes
1 × 750 ml bottle Salentein Portillo Uco Valley Vegan Pinot Noir
1 lb (450 g) spaghetti
¼ cup (60 ml) finely grated Parmigiano-Reggiano, plus more to serve
chopped fresh parsley leaves or chopped fresh baby arugula leaves, for garnish
Instructions
- Bring a large saucepan of water to a boil.
- In a large, high-sided skillet, combine oil, garlic, shallots, a good pinch of salt and red pepper chili flakes. Place skillet over medium heat and, stirring occasionally, cook until garlic and shallots are softened and translucent, 4 to 6 minutes. Slowly pour in red wine, taking care as wine may splatter. Increase heat to medium-high and bring sauce to a boil.
- Meanwhile, season boiling water generously with salt. Add spaghetti, bring back to a boil and cook for 2 minutes.
- Transfer spaghetti to skillet with red wine sauce and cook, stirring occasionally with tongs, until spaghetti is bright red and al dente and most of wine has been absorbed, 4 to 8 minutes. Stir in Parmigiano-Reggiano.
- Divide pasta among serving plates before topping with chopped parsley or arugula and extra Parmigiano-Reggiano. Serve immediately.