Pasta Will Never Be the Same

October 24, 2017

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Pasta has been forever changed now that we know we can infuse it with wine for a delicious and easy meal or side dish! Try this simple and quick recipe today and transform your idea of pasta.

Pasta Will Never Be the Same

Red Wine Pasta

Time: 20-25 minutes | Servings: 4-6

Pasta Cooked in Red Wine - Missouri Wine

Ingredients

4 cups              Water

1 bottle           Missouri Norton, dry red wine

16 oz               Spaghetti

3 tbsp              Olive oil, divided

1 medium       Shallot, thinly sliced

4 cloves           Garlic, thinly sliced

1 tsp                Red pepper flakes

2 tbsp              Butter, unsalted

1 cup               Parmesan, freshly grated (+ more for garnish)

1/2 cup            Flat leaf Italian parsley, chopped (+ more for garnish)

                        Salt and pepper to taste

Directions

Pasta Cooked in Red Wine - Missouri Wine

  • Prep all of the ingredients for the sauce: Remove the skins and thinly slice the shallot and garlic cloves. Grate the parmesan. Remove the stems and chop the leaves of the parsley.
  • Open your bottle of Missouri Norton, setting aside 1/4 cup.
  • Combine the water and the rest of the bottle of Norton (approximately 3 cups) in a large pot and bring to a boil.
  • Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7-9 minutes.
  • Reserve 1/4 cup of the cooking liquid from the pasta, drain the spaghetti and set it aside. Be cautious where you place the drained pasta as red wine can stain things.
  • In a large saucepan, heat 2 tbsp olive oil on medium heat. Add the shallots and cook for 3-5 minutes, stirring frequently. Add remaining tbsp of olive oil, the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
  • Add the reserved cooking liquid and 1/4 cup of reserved wine to the skillet and bring to a simmer.
  • Add the cooked pasta to the saucepan and toss to coat with the sauce.
  • Add the butter to the saucepan and stir until it melts into the sauced pasta.
  • Add salt and pepper to taste, and the parmesan and parsley. Stir to combine.

Pasta Cooked in Red Wine - Missouri Wine

Top with more parmesan and parsley and open up another bottle of Norton to enjoy with it. This dish is great as an entrée alongside a nice, green salad, or as a side dish with beef.  Bon appétit!