Hear me, foodies! Let me tell you of a dish that is simple, yet oh so satisfying. A dish with a sauce that is rich, and bold – fit for royalty, I say! I give you the Spaghetti with Red Wine Sauce Recipe.
This divine recipe is bursting with flavor and will leave your taste buds singing with joy. It’s perfect for a cozy night in or an impressive dinner party. The beauty of this recipe lies in its simplicity. With just a few ingredients, the magic happens.
The combination of the dry red wine and tomato paste creates a luscious sauce that coats each strand of spaghetti perfectly. And let us not forget the garlic, hot red pepper flakes, and fresh ground pepper that add depth to the flavors of this dish.
This recipe has been passed down from generation to generation in my family, and I am honored to share it with you all. Trust me; once you make this dish, it will quickly become a staple in your kitchen.
So grab a bottle of your favorite full-bodied dry red wine and let’s get cooking!
Why You’ll Love This Recipe
Oh pasta lovers, rejoice! This spaghetti with red wine sauce recipe is going to take your pasta experience to a whole new level. This dish is not only delicious with its bold flavors but also easy to make – perfect for a quick weeknight dinner or a fancy weekend meal. So, what makes this recipe so special?
Firstly, the bold and rich flavor of the red wine will add an incredible depth to the pasta sauce that you won’t be able to resist. The dry red wine takes the simple tomato sauce up a notch and balances the sweetness of the tomatoes perfectly. It’s an unbeatable combination- trust me!
Secondly, let’s talk about the texture. The spaghetti absorbs all the flavors of the sauce and turns into a delicious heavenly dish. Hold on, I am not done yet – this pasta recipe is elevated with crispy, salty bacon that adds just the right amount of crunchiness and flavor.
Now here comes the fun part – you can customize this recipe according to your preferences. You can add chicken or shrimp to make it more filling, or use mushroom instead for a vegetarian option. You can even make it spicier by adding extra red pepper flakes.
In conclusion, this spaghetti with red wine sauce recipe is perfect for any occasion – from a romantic date night at home to feeding a group of friends at a dinner party. It’s easy to make, offers endless customization options, and is oh-so-delicious. So, what are you waiting for? Grab your wine bottle and let’s get cooking!
- 1 lb of spaghetti
- 2 tablespoons of butter
- 3 tablespoons of extra-virgin olive oil
- 4 cloves of minced garlic
- 1 teaspoon of hot red pepper flakes
- Salt and freshly ground black pepper to taste
- 1 cup of dry red wine (such as Merlot, Pinot Noir or Chianti)
- 2 (28 ounce) cans of whole peeled tomatoes, drained and crushed by hand
- 1 tablespoon of tomato paste
The Recipe How-To
Now that you have gathered your ingredients, it’s time to dive into the recipe. Follow these steps to make spaghetti with red wine sauce:
Step 1: Cook the spaghetti
In a large pot, boil 6 quarts of salted water over high heat. Once the water comes to a boil, add 1 pound of spaghetti and stir occasionally. Cook the spaghetti according to package instructions until it is al dente.
Step 2: Make the red wine sauce
In a Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add 4 minced garlic cloves and 1 teaspoon of red pepper flakes, sauté until fragrant. Add both cans of whole peeled tomatoes, crushing them with your hands as you add them to the pot.
Next, add in 1 cup of dry red wine such as Merlot, Pinot Noir or Chianti to deglaze the pan. Let simmer for about 10 minutes until the sauce has thickened and reduced by about one-third.
Step 3: Combine the spaghetti and the sauce
Once the pasta is cooked al dente, using tongs or a slotted spoon transfer them to pot of red wine sauce over medium heat. Toss until pasta is coated in the sauce, about 2-3 minutes.
Step 4: Serve and enjoy
Divide spaghetti among bowls or plates and top with freshly grated Parmesan cheese if desired. Serve immediate and enjoy your spaghetti with red wine sauce!
Note: If you want even more flavor in your dish, consider adding in bacon or lean ground protein such as chicken or beef for a delicious meat sauce variant. You can also switch up the cheese with freshly grated pecorino romano for a twist on the classic Parmesan.
Substitutions and Variations
If you’re looking for ways to switch up this spaghetti with red wine sauce recipe, there are plenty of options to choose from. Here are some substitutions and variations that you can try:
– Meaty: To make this dish more substantial, add cooked crumbled bacon or ground chicken to the sauce. You can also serve it with meatballs on top or use it as a meat sauce for other pasta dishes.
– Mushroom: For a vegetarian version, omit the meat and add sliced mushrooms to the sauce. They will soak up the flavors of the wine and make for a hearty sauce.
– Creamy: Stir in some heavy cream or half-and-half at the end of cooking for a richer sauce. This variation is perfect for those who love creamy pasta dishes.
– Tomato paste: If you don’t have canned tomatoes on hand, substitute tomato paste instead. It will create a thicker sauce that packs a punch in flavor.
– Wine variety: Experiment with different varietals of red wine when making this recipe. While you want to choose one that is full-bodied, you can try using different blends like Merlot-Pinot Noir or Pinot Noir-Chianti to give your dish its own unique taste.
– Olive oil: Swap out extra-virgin olive oil for butter or any other vegetable oil if you prefer.
– Heat: Add more hot red pepper flakes if you like things spicy, or omit them altogether if you don’t.
By trying these substitutions and variations, you can customize the recipe to fit your preferences and create something truly special.
Serving and Pairing
Dear reader, it’s time to dig in! This spaghetti with red wine sauce recipe is perfect for a cozy night in or to impress your dinner guests with a rich and flavorful meal. Here are some pairing suggestions that will perfectly complement the taste of this dish.
For those who love their meat dishes, try serving this drunken spaghetti with bacon or chicken pasta. The savory flavors and salty bite of the bacon or the tender chicken meat pairs well with the bold and robust flavor of the red wine sauce. Alternatively, consider adding some mushrooms to create a meaty mushroom sauce that enhances the earthy and woody taste of your main dish.
If you’re going for a classic pasta dish, you may want to consider marinara, tomato paste or cream sauce options which provide complementary flavors without overpowering the red wine sauce. The delicate taste of your choice of pasta will come alive when mixed with the deep taste of the red wine tomato sauce recipe.
When it comes to selecting wine to accompany this spaghetti recipe, it’s recommended to stick with wine that has been used in cooking, like Merlot, Pinot Noir or Chianti. A full-bodied red will work best, as its high tannins and acidity will cut through the richness of your pasta.
To really round out the meal, consider adding a side salad, garlic bread sticks or antipasto platter to complement your main course.
Enjoy your platefuls of spaghetti ubriaco and savor every delicious bite while indulging in rich conversations paired with good company.
Make-Ahead, Storing and Reheating
Hark! The morn has arrived, and thou wishest to revel in this wine-infused pasta again? Fret not, for I have here some tips on how to make ahead and store said pasta, so that thou may enjoy it once more.
Shouldst thou need to save some of thy spaghetti with red wine sauce for later, thou canst refrigerate it in an airtight container for up to four days. Pray heat it up by gently reheating it in a pot over medium-low heat. Thou may also lube it up with some olive oil before reheating to prevent it from sticking together.
If thou art one who likes to plan ahead, you may also choose to make the sauce days in advance. Wine shalt become better with age, and so wilt the flavor of thy wine-infused pasta sauce as well. To do this, cook the sauce according to the recipe and let it cool. Store thy red wine sauce covered in the refrigerator for up to four days ahead of time.
Upon the day of serving, thou may need to add a splash of wine or water into the sauce when reheating, as it liketh may dry out over time. But be mindful not to overheat or overcook your spaghetti after reheating, lest thee loses its tenderness and texture.
Now, go forth and make merry with thy drunken spaghetti without fear of it losing its flavors!
Tips for Perfect Results
To achieve the best possible outcome when making this delectable spaghetti with red wine sauce recipe, it’s important to take note of a few tips. First and foremost, when cooking the pasta, be sure to add enough salt to the water. You want the water to taste like the ocean, as this will enhance the flavor of your pasta.
Another important tip is to use a full-bodied dry red wine that you would be happy to drink. This will give your sauce the complexity and depth of flavors that it needs to become truly delicious. Some great wine choices for this recipe include Merlot, Pinot Noir, and Chianti.
When making the sauce, use a Dutch oven or a large pot over medium heat. This will allow your sauce to simmer quietly and evenly for an extended period of time, allowing all of the ingredients to blend together perfectly.
When adding the red wine to your sauce, make sure not to use too much at one time. Add small amounts intermittently and let them cook down before adding more. This will help ensure that your sauce does not become too thin or acidic.
To really elevate this dish, try adding bacon or mushrooms to your sauce. These ingredients will give your spaghetti with red wine sauce an incredible depth of flavor that is sure to impress.
Lastly, be sure to serve this dish hot and freshly cooked. Reheating leftover pasta can result in a soggy and unappetizing mess. Instead, plan ahead and only cook the amount of pasta that you need for each meal.
By following these tips and tricks, you’re sure to create an unforgettable spaghetti with red wine sauce dish every time you make it!
Before we conclude this spaghetti recipe, I would like to address some frequently asked questions that may come to mind while following this recipe. These questions will provide you with additional insight and tips for making the perfect wine pasta with red sauce every time. So, let’s dive right in!
What does red wine do to spaghetti sauce?
When it comes to sauces, alcohol, particularly wine, has the ability to enhance the flavors in the dish. The presence of alcohol triggers the release of flavor molecules, making every ingredient in the sauce taste even better. Fat in the sauce is also dissolved by red wine, leading to a more nuanced flavor profile.
What is the best red wine to add to spaghetti sauce?
When it comes to cooking spaghetti sauce, Chianti is the go-to dry red wine for many chefs. With its versatile range of medium to full-bodied options, Chianti boasts a beloved flavor profile that makes it an excellent choice for rich sauces. With hints of cherry, smoked undertones, and a touch of dried herbs, it’s no wonder why Chianti is a standout option for any sauce recipe.
What kind of wine do you add to spaghetti sauce?
Adding white wine to tomato sauce is a great way to add an unexpected fruity flavor to your dish. White wine can be used as a substitute for red wine and is a versatile option when looking to enhance the taste and depth of your tomato sauce. While red wine adds a rich flavor to the sauce, white wine can bring a subtle yet delightful touch to it.
Do Italians put red wine in tomato sauce?
When it comes to pairing wine with food, acidity plays a crucial role. While adding wine to a tomato sauce may seem like a good idea, it is not a common practice in Italian cuisine due to the tomato’s inherent acidity. Instead, the tartness of the wine can complement and enhance a dish that requires a sour or astringent taste.
In conclusion, this spaghetti with red wine sauce recipe is a must-try for any pasta lover. The combination of the subtle flavors of the tomato sauce infused with the full-bodied, dry red wine and complemented by a touch of heat from the red pepper flakes will tantalize your taste buds in ways you never knew possible.
From the ingredient list, it is clear that this recipe is easy to make and requires minimal effort to create a spectacular meal. The substitutions and variations suggested in this article offer flexibility and allow you to tailor the recipe to your specific preferences.
When paired with a glass of red wine like merlot, pinot noir, or chianti (all great options for cooking and drinking), this dish becomes even more indulgent. You can impress your guests by serving it at dinner parties or savor it alone for a comforting homemade meal.
Finally, it is worth mentioning that this recipe can be made ahead of time, making it perfect for busy weeknights or meal prepping. With these benefits in mind, there’s no reason not to give this recipe a try!
So go ahead, grab your dutch oven, your pasta, some garlic and start cooking up a storm – I assure you won’t regret it!
Spaghetti With Red Wine Sauce Recipe
- 1 lb spaghetti
- salt, to taste
- fresh ground pepper, to taste
- 1/2 cup extra virgin olive oil
- 1 tablespoon minced garlic
- 1 teaspoon red hot red pepper flakes (to taste)
- 1 (750 ml) bottle light red wine (like Chianti Classico or a good red Zinfandel...a quality wine, but not necessarily expensive)
- 1 tablespoon butter
- Bring a large pot of water to a boil and salt it. Put the oil, garlic and hot pepper in a large, deep skillet.
- When the water boils, add the pasta; turn the heat under the skillet to high. Cook the pasta as usual, stirring. As soon as the garlic begins to brown, sprinkle it with salt and pepper to taste and add three-quarters of the bottle of wine (a little more than two cups); bring to a boil and keep it there.
- When the pasta beings to bend--after less than five minutes of cooking--drain it and add it to the wine mixture. Cook, stirring occasionally, adding wine a little at a time if the mixture threatens to dry out completely.
- Taste the pasta frequently. When it is done--tender but with a little bite--stir in the butter and turn off the heat. When the butter glazes the pasta, serve it immediately.
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