Vino Spiked Spaghetti Recipes

VINO SPIKED SPAGHETTI

Steps:

• Heat olive oil over medium heat. Toss in bell peppers, onion, mushrooms, and hot pepper. Add salt and saute until crisp tender. Then add garlic. Cook for only about 2 or 3 more minutes, as garlic burns easily.
• Add ground beef, brown.
• Add sauce, tomatoes, paste, and spaghetti sauce. Blend and cook for five to ten minutes.
• Add herbs. Stir. Add salt and pepper to taste. Sprinkle in sugar. Stir. Then add wine.
• Cook over medium low to medium heat for one to two hours, stirring occasionally. This will bubble up and pop out of the pan. So keep an eye on it and adjust the heat if necessary. When sauce is almost ready prepare pasta according to box directions.
• * Dried herbs are stronger than fresh so use less. They also have a different taste, although not as noticeable in this type of recipe. The wine added at the end produces a wonderful background flavor to the dish. This sauce can be kept up to six days in the refrigerator or frozen for three to four months if sealed tightly.

RED WINE SPAGHETTI RECIPE BY TASTY

Steps:

• Measure ¼ cup (60 ml) of wine and set aside.
• Combine the water and the remainder of the bottle of wine in a large pot and bring to a boil.
• Once boiling, add spaghetti and cook (stirring frequently) until al dente, about 7 minutes.
• Reserve ¼ cup (60 ml) of the cooking liquid and drain the spaghetti. Set aside.
• In a large skillet, heat the olive oil on medium heat. Add the garlic and red pepper flakes and cook for 2 minutes, stirring occasionally.
• Add the reserved cooking liquid and reserved wine to the skillet and bring to a simmer. Add the pasta and toss to coat with the sauce.
• Add the butter and stir until it melts into the pasta.
• Add salt and pepper, parmesan, and parsley. Stir to combine.
• Serve on its own or top with more parmesan and parsley and open up another bottle of wine!
• Enjoy!

SPICY RED-WINE SPAGHETTI

Steps:

• Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.
• In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.
• Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.
• 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 1/4 cup at a time).
• Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.
• Add the parsley and goat cheese and serve.