Pasta with wine is a beautiful thing…but try using wine in your pasta! Use your favorite medium-bodied, dry red Missouri wine in this dish. It is an easy, flavorful dinner to work in rotation.

Servings: Feeds 4-6

Total time: 25 minutes

 

Ingredients:

Kosher salt

1 lb pasta of your choice

1/4 c extra-virgin olive oil 

1 tbsp minced garlic

1 large shallot thinly sliced

1/2 c fresh mushrooms sliced

1/2 tsp dried crushed red pepper 

1 tbsp tomato paste 

1 bottle Chambourcin

1 tbsp butter 

4 oz coarsely crumbled feta cheese 

 

Directions:

1.Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally. Drain and save the pasta water.

2.In a 12-inch nonstick skillet, heat olive oil over medium-high heat. Add the minced garlic, shallots, mushrooms, crushed red pepper flakes and 1 teaspoon of salt. Cook until the garlic becomes fragrant, around 1 to 2 minutes.

3.Add tomato paste and Chambourcin wine. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.

4.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 as needed).

5.Stir in butter and 1 teaspoon of salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute.

6.Add feta cheese and serve.

 

Let us know how you like this recipe! Tag your delicious pictures on social with #mowine.