Tag Archives: red wine

Red Wine Pasta

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Red Wine Pasta

This one is adapted from David Tanis, New York Times – City Kitchen. Don’t use a very expensive wine for this but one at least good enough to drink. You can use Chianti, Merlot or Pinot Noir.
Put on a pot of salted water to boil. Add a cup of the wine and lower the heat.

Sauté the pancetta in the oil. Remove it when it browns. Then add the onion, salt and pepper. Fry the onion until its softened. Add the garlic and tomato paste – stir and coat the onion. Then the bay leaf and the rest of the bottle of wine. Raise the heat and let it reduce – about 10 minutes.
Bring the pasta water back to a boil and cook the pasta until almost done. Reserve a cup of pasta water and drain the pasta. Add the pasta to the sauce and stir as it absorbs it. Add some pasta water if the sauce is too thick.
Stir in the browned pancetta, the butter, parsley and Parmigiana. Check for seasoning. Serve with more grated Parmigiana.

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Pasta Rosso con Broccoli

Pasta Rosso con Broccoli (Red Wine Pasta with Broccoli)

This recipe is a bit complicated, takes some time and can be expensive depending on the wine you use but it’s very pretty, tastes great and is worth the trouble. It’s also very spicy but it’s up to you how far you want to go with the pepperoncini. (if you don’t have whole dried pepperoncini, use dried red pepper flakes)Pasta Rosso con Broccoli

The pasta –

Pasta Rosso con Broccoli

  • ¼ cup olive oil
  • 2 thinly sliced garlic cloves
  • 1 crumbled dried pepperoncini (stem, seeds and core removed)
  • 3 or 4 anchovies
  • 1 bottle red wine (a moderately priced Chianti would work)
  • 1 tsp salt
  • 1 lb short pasta
  1. In one pot heat oil, garlic, pepperoncini and anchovies. Add 3 cups of  wine and salt.
  2. In another pot add pasta to salted boiling water and cook for 2 minutes after it starts to boil again. Drain and add to pot with wine and bring to boil. Keep stirring until wine is absorbed  and the pasta turns red– about 8-10 minutes. Add more wine as needed.

 The pepperoncini –Pasta Rosso con Broccoli
  • ¼ cup olive oil
  • 3 thinly sliced garlic cloves
  • 5 or 6 crumbled dried pepperoncini (stem, seeds and core removed)
  • 1 tsp salt
  1. Heat the oil, add the garlic and pepperoncini. Keep the heat low and don’t burn it.
  2. When the peppers and garlic darken a little put everything, including the oil in a food processor (or mortar and pestle) with a teaspoon of salt and grind until it’s a paste.
  3. Put it back in the pan and heat until it dries.

The broccoli –

Pasta Rosso con Broccoli

  • 1 head of broccoli cut into florets
  • ¼ olive oil
  • 1 clove thinly sliced garlic
  1. Boil broccoli for about 5 minutes. Drain and toss over medium heat with garlic and oil.
  2. Turn off the heat, add half of the pepperoncini paste and stir.  If it’s too dry add more oil.

Put it all together –
  1. Pour the broccoli and pepperoncini mixture over the pasta and add a little of the pasta cooking water to make it moist.
  2. Serve with extra pepperoncini paste.

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