Best Spaghetti Al Vino Rosso Recipes

Linguine al vino rosso (Linguini with Red Wine Sauce) image

Time 30m

Yield Serves 4-6

Number Of Ingredients 7

400g (14 oz) linguini or other long pasta
2-3 garlic cloves, slightly crushed and peeled
Olive oil
500 ml (2 cups) of a full-bodied red wine (see Notes)
Salt and pepper
A handful of pitted black olives, perferably Gaeta or nicoise (optional)
A few sprigs of parsley, finely chopped (optional)

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).

Spicy Red-Wine Spaghetti image

Provided by Giada De Laurentiis

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

Kosher salt
1 pound spaghetti
1/4 cup extra-virgin olive oil
3 large cloves garlic, chopped
1 large shallot, halved, thinly sliced into strips
1/2 teaspoon dried crushed red pepper
One 750ml bottle zinfandel
1 tablespoon tomato paste
1 tablespoon butter
1/4 cup fresh flat-leaf parsley leaves, chopped
4 ounces coarsely crumbled goat cheese

Steps:

Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.
In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.
Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.
Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).
Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.
Add the parsley and goat cheese and serve.