Red wine pasta is kind of an elusive title. Is the sauce made from the wine? Does it go into the pasta? Am I drinking the wine with the pasta? The answer is all of the above.
In this series, reporter Felicia LaLomia takes you through how to cook with booze. And, of course, she will be trying lots of it along the way.
This episode gives us a gorgeously colorful dish that can be made in less than 30 minutes, all while sipping on some wine. Start off with aromatics, throw in the wine to reduce, add your pasta and toss. Finish with lots of cheese and a squeeze of lemon and enjoy!
- 2 tbsp olive oil
- 3 cloves garlic, chopped
- 1/2 onion, chopped
- 1 tsp red pepper flakes
- 3 tbsp of butter
- 1/2 cup parmesan cheese, plus more to taste, grated
- 1/2 bottle of dry red wine
- 8 oz pasta of choice
- freshly squeezed lemon juice to taste
- Boil a pot of heavily salted water. Add pasta and cook for 3 minutes less than package instructions.
- Meanwhile, heat olive oil in sauce pan over medium heat. Add in onions, and cook until translucent, about five minutes. Add garlic and cook until fragrant, about two to three minutes. Add in one and a half tablespoons of butter and red pepper flakes. Let that cook for four minutes.
- Add in wine and increase heat until liquid simmers. Then, reduce heat and reduce liquid by two-thirds.
- Once pasta is cooked, add it directly into the pan, tossing and coating as you go. Cook until all the liquid is absorbed.
- Remove from heat. Add in remaining butter and parmesan cheese. Serve with a squeeze of lemon and more cheese. Enjoy!