Recipe: red wine spaghetti
Say wine, snacks or haute cuisine and the gourmands of online food magazine FavorFlav know where to drink, how to eat it, and what to cook. This time our chefs serve you the tastiest red wine spaghetti.
In our ongoing search for kitchen highlights during corona times, it will not surprise anyone that dishes combining pasta (!) with drink (!) score high; for example, this beautiful red wine spaghetti. By now you know the unshakeable formula, right? Do you love red wine? Do you love [fill in]? Then you are in for a treat.
The kitchen heroes of Bon Appétit adapted this from a recipe from restaurant Elena in Montreal, and it was overflowing with compliments: ‘a showstopper’, ‘screamingly easy’ and ‘my kids loved it!!’ (Those were probably French). Tip: use wine that you would also drink, but it can certainly be a bottle that doesn’t hurt your wallet. For example one of the budget options from our top sommeliers.
Ingredients
- 6 cloves of garlic, finely chopped
- 2 tbsp olive oil
- 1/2 tsp chili flakes
- 125 g unsalted butter, cut into cubes
- 1 bottle of red wine
- salt
- 400 g spaghetti
- Parmesan cheese, grated
Here’s how to make the red wine spaghetti
1. Mix the garlic with half of the olive oil in a bowl.
2. Heat a heavy-bottomed pan over medium-low heat and pour in the
garlic oil.
3. Add the chili flakes and a quarter of the butter and cook for about three minutes until the garlic is fragrant but not browned.
4. Pour the wine into the pan, raise the heat slightly, and bring to a boil.
5. Cook for about 20-25 minutes uncovered until about 2/3 of the mixture remains and season with salt.
6. Cover and keep warm on low heat or a warming plate.
7. In the meantime, cook the pasta very al dente, stopping about three minutes before the recommended cooking time.
8. Drain the pasta and add it to the pan with the sauce, along with the rest of the butter.
9. Raise the heat back to medium until the sauce simmers, and toss well with, for example, a wooden fork from the salad set, or a good quality silicone tongs.
10. Stir and toss for about three minutes until all the spaghetti is well coated and the sauce has thickened further.
11. Taste to see if more salt is needed and serve immediately in deep plates with a drizzle of olive oil and sprinkled with plenty of Parmesan cheese.
Text: FavorFlav
