Spicy Red Wine Spaghetti Recipes

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!

Steps:

• Put a large pot of well-salted water over high heat and bring to a boil. Add 1 cup wine and turn heat to low.
• Heat olive oil in a wide skillet over medium. Add pancetta to pan and let sizzle for 2 or 3 minutes, until lightly browned. Remove with a slotted spoon and set aside.
• Raise heat slightly and add onion. Season with salt and pepper and stir to coat. Continue to cook, stirring, until softened, about 5 to 7 minutes.
• Add garlic, red-pepper flakes and tomato paste, and stir to distribute. Add bay leaf and all the remaining red wine and turn flame to high. Let wine reduce rapidly by half, about 10 minutes. Turn off heat.
• Bring pasta water back to a boil, add pasta and cook for about 2 to 3 minutes less than the package directions advise - that is, keep the pasta quite firm and underdone. It will finish cooking in the sauce.
• Reserve 1 cup pasta cooking water, and drain the pasta. Add pasta to the red wine mixture in the skillet and turn heat to medium-high. Let pasta wilt into the sauce and continue cooking, stirring, as pasta absorbs the sauce. The spaghetti should be correctly al dente within a few minutes and the sauce should coat the pasta. Add a little pasta cooking water if sauce gets too thick.
• Stir in the reserved pancetta, the butter and half the grated cheese and toss well. Taste a noodle, and add a sprinkling of salt to the pan if necessary. Toss once more and transfer to a warm serving dish. Garnish with basil leaves and pass remaining cheese at the table.

Steps:

• Place the red wine in a large pot. Add an equal amount of water and bring to a rolling boil. While the wine-water is heating, Warm a 12-inch saute pan over low heat. Add the olive oil and the garlic. Toast the garlic, and when it has lightly browned on all sides and infused the oil, discard it. Add the cherry tomatoes and peperoncino and gently warm. Season with salt to taste, and turn off the heat.
• When the wine-water liquid comes to a boil, add the spaghetti and cook the pasta for 8 minutes, or until very al dente and slightly underdone. Add a ladle-full of wine water to the tomatoes and gently stir to incorporate. When the time is up and the pasta is cooked, add the spaghetti to the pan with the tomatoes (do not discard the red wine water). Cook the spaghetti with the tomatoes and a drizzle of olive oil for about three minutes more, adding more of the wine-water mixture as necessary, until the spaghetti is cooked and a sauce has formed. Adjust seasoning. Because of the salt in the Pecorino Romano, be cautious with salt.
• To finish, add the basil off the heat and serve immediately with the Pecorino Romano.

Steps:

• Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
• Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente). Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.
• Pour broccoli into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full). Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in the grated cheese. Serve immediately.

Steps:

• 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 2 cups); bring to a boil and keep it there.
• When the pasta begins to bend-after less than 5 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.
• You can easily add another dimension to this dish by tossing in about 1 cup chopped walnuts-pieces of about 1/4 inch, no smaller-along with the butter.
• A garnish of chopped fresh parsley or basil will make the presentation more attractive and the flavor somewhat brighter.