Best Spaghettini Cooked In Red Wine With Rapini Recipes

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SPICY RED-WINE SPAGHETTI



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.

SPAGHETTINI WITH SPICY TOMATO SAUCE



Spaghettini with Spicy Tomato Sauce image

Provided by Jim Jensvold

Categories     Pasta     Pork     Tomato     Vegetable     Sausage     Fall     Bon Appétit     California

Yield Serves 6

Number Of Ingredients 18

2 tablespoons olive oil
1 carrot, grated
1 red bell pepper, seeded, chopped
1/2 onion, chopped
4 garlic cloves, chopped
1 28-ounce can crushed tomatoes with added puree
1 14 1/2-ounce can Italian-style stewed tomatoes
1/2 cup dry red wine
1 1/4 teaspoons (or more) dried crushed red pepper
2 teaspoons dried oregano
1/2 pound hot Italian sausage, casings removed
4 ounces mushrooms, sliced
2 zucchini, chopped
Generous pinch of sugar
Dash of balsamic vinegar
1 1/2 pounds spaghettini or other pasta
Chopped fresh parsley
Freshly grated Parmesan cheese

Steps:

  • Heat oil in heavy large saucepan over medium heat. Add carrot, bell pepper, onion and garlic and saut´ until tender, about 10 minutes. Add crushed tomatoes with puree, stewed tomatoes with juices, wine, dried red pepper and oregano. Bring to simmer. Cook sausage in heavy medium skillet over medium-high heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to sauce. Reserve dripping in skillet. Cover sauce partially and simmer 1 1/2 hours, stirring occasionally.
  • Add mushrooms and zucchini to skillet with drippings; saut´ over medium-high heat until tender, about 5 minutes. Stir into sauce. Simmer uncovered until sauce is thick, about 20 minutes. Add sugar and vinegar. Season with salt, pepper and more dried red pepper, if desired. (Can be made 1 day ahead. Cover; chill. Bring to simmer before using.)
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Transfer pasta to large bowl. Toss pasta with enough sauce to coat. Sprinkle with parsley. Serve, passing Parmesan and remaining sauce separately.

RED WINE SPAGHETTI RECIPE BY TASTY



Red Wine Spaghetti Recipe by Tasty image

Here's what you need: water, full bodied red wine, spaghetti, olive oil, garlic, red pepper flakes, butter, freshly grated parmesan cheese, flatleaf italian parsley

Provided by Tasty

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 cups water
1 bottle full bodied red wine, we used cabernet
1 lb spaghetti
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons butter
1 cup freshly grated parmesan cheese
½ cup flatleaf italian parsley

Steps:

  • Measure ¼ cup (60 ml) of wine and set aside.
  • Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
  • Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
  • Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
  • In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
  • Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
  • Add the butter and stir until it melts into the pasta.
  • Add salt and pepper, parmesan, and parsley. Stir to combine.
  • Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
  • Enjoy!

Nutrition Facts : Calories 626 calories, Carbohydrate 86 grams, Fat 20 grams, Fiber 3 grams, Protein 23 grams, Sugar 3 grams

SPAGHETTI WITH RED WINE SAUCE



Spaghetti with Red Wine Sauce image

In this dish, the pasta takes on a fruity acidity from the reduced wine-smoothed by the last-minute addition of butter-and a beautiful mahogany glaze that's like nothing you've ever seen. The kind of wine you use is of some importance, although it need not be expensive. Try a decent Chianti Classico, a light wine from the Côtesdu-Rhône, or a good-quality (red) Zinfandel. This is a true starter, not a main course; follow it with something gutsy, like grilled meat or fish, or something grand like Crisp Roasted Rack of Lamb (page 187).

Yield makes 4 to 6 servings

Number Of Ingredients 7

Salt and freshly ground black pepper
1/2 cup extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon hot red pepper flakes, or to taste
1 pound spaghetti
1 bottle light red wine, like Chianti
1 tablespoon butter

Steps:

  • Bring a large pot of water to a boil and salt it. Put the oil, garlic, and hot pepper in a large, deep skillet.
  • When the water boils, add the pasta; turn the heat under the skillet to high. Cook the pasta as usual, stirring. As soon as the garlic begins to brown, sprinkle it with salt and pepper to taste and add three-quarters of the bottle of wine (a little more than 2 cups); bring to a boil and keep it there.
  • When the pasta begins to bend-after less than 5 minutes of cooking drain it and add it to the wine mixture. Cook, stirring occasionally, adding wine a little at a time if the mixture threatens to dry out completely.
  • Taste the pasta frequently. When it is done tender but with a little bite-stir in the butter and turn off the heat. When the butter glazes the pasta, serve it immediately.
  • You can easily add another dimension to this dish by tossing in about 1 cup chopped walnuts-pieces of about 1/4 inch, no smaller-along with the butter.
  • A garnish of chopped fresh parsley or basil will make the presentation more attractive and the flavor somewhat brighter.

RED WINE SPAGHETTI



Red Wine Spaghetti image

This recipe cooks spaghetti in red wine, which is a little unconventional, but is delicious and has a great look. It's wise to use a wine that tastes good, since it will absorb that flavor, and it's a good idea to serve the dish with the same wine you cook it with.

Provided by Michael Tusk

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 bottles red wine
6 1/2 cups water
4 ounces extra-virgin olive oil
2 garlic cloves, split
1 cup cherry tomatoes, halved
1 teaspoon peperoncino (dried red chili flakes)
1/2 cup basil, fino verde and opal, torn
1/2 pound spaghetti, preferably Verrigni gold die cut
1/2 cup Pecorino Romano, freshly grated
salt

Steps:

  • Place the red wine in a large pot. Add an equal amount of water and bring to a rolling boil. While the wine-water is heating, Warm a 12-inch saute pan over low heat. Add the olive oil and the garlic. Toast the garlic, and when it has lightly browned on all sides and infused the oil, discard it. Add the cherry tomatoes and peperoncino and gently warm. Season with salt to taste, and turn off the heat.
  • When the wine-water liquid comes to a boil, add the spaghetti and cook the pasta for 8 minutes, or until very al dente and slightly underdone. Add a ladle-full of wine water to the tomatoes and gently stir to incorporate. When the time is up and the pasta is cooked, add the spaghetti to the pan with the tomatoes (do not discard the red wine water). Cook the spaghetti with the tomatoes and a drizzle of olive oil for about three minutes more, adding more of the wine-water mixture as necessary, until the spaghetti is cooked and a sauce has formed. Adjust seasoning. Because of the salt in the Pecorino Romano, be cautious with salt.
  • To finish, add the basil off the heat and serve immediately with the Pecorino Romano.

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