Best Vino Spiked Spaghetti Recipes

Spicy Red-Wine Spaghetti image

Provided by Giada De Laurentiis

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.

Vino Spiked Spaghetti image

Provided by Jennifer Darden @tipsyculinaryqueen

Number Of Ingredients 17

2 tablespoon(s) olive oil
1 cup(s) chopped onion
1 cup(s) green bell pepper
2 cup(s) cayenne or jalapeno pepper
1 cup(s) sliced fresh mushrooms
3 clove(s) fresh garlic finely chopped
1 pound(s) ground beef (ground chuck is best)
2 - 8 oz. cans of tomato sauce
2 - 14 1/2 oz. cans of tomatoes
1 - 6 oz. can of tomato paste
1 - newman's own sockarooni spaghetti sauce (or preferred brand of sauce)
1/3 cup(s) fresh basil (purple or sweet green) or 1 1/2 tbsp. of dried (it is a different flavor)
1/8 cup(s) fresh oregano or 1 tsp. of dried
- salt and pepper to taste
1 teaspoon(s) white sugar (reduces the acidity of the tomatoes)
1/2 cup(s) red wine
1 box(es) of pasta, adjust depending on number of people. (you can use the long noodles or sometimes i prefer rigatoni, shells, or spirals. if you want to go the healthy route, try one of the whole grain or wheat versions

Steps:

Heat olive oil over medium heat. Toss in bell peppers, onion, mushrooms, and hot pepper. Add salt and saute until crisp tender. Then add garlic. Cook for only about 2 or 3 more minutes, as garlic burns easily.
Add ground beef, brown.
Add sauce, tomatoes, paste, and spaghetti sauce. Blend and cook for five to ten minutes.
Add herbs. Stir. Add salt and pepper to taste. Sprinkle in sugar. Stir. Then add wine.
Cook over medium low to medium heat for one to two hours, stirring occasionally. This will bubble up and pop out of the pan. So keep an eye on it and adjust the heat if necessary. When sauce is almost ready prepare pasta according to box directions.
* Dried herbs are stronger than fresh so use less. They also have a different taste, although not as noticeable in this type of recipe. The wine added at the end produces a wonderful background flavor to the dish. This sauce can be kept up to six days in the refrigerator or frozen for three to four months if sealed tightly.