Best 8 Red Wine Pasta Recipes

RED WINE PASTA

Steps:

• Heat oil in a large straight-sided skillet over medium. Add pancetta and cook, stirring occasionally, until crisp and lightly browned, about 6 minutes. Using a slotted spoon, transfer pancetta to paper towels to drain. Add shallot, garlic, and red pepper flakes to pan; season with salt. Cook over medium heat, stirring occasionally, until soft and translucent, 2 to 3 minutes. Carefully add red wine; increase heat to medium-high and bring to a boil. Boil 2 minutes.
• Meanwhile, cook pasta in a large pot of generously salted boiling water for 4 minutes. Drain, reserving 1 cup pasta water. Add pasta to pot with red wine; cook, stirring occasionally, until pasta is bright red and al dente and most of wine has been absorbed, 4 to 6 minutes. Stir in cheese and pancetta. Stir in pasta water as needed to loosen sauce. Serve with more cheese, parsley, and red pepper flakes.

RED WINE BRAISED BEEF AND PASTA GRATIN

Steps:

• For the Beef: Preheat oven to 300 degrees F. Heat oil and butter in a large Dutch oven over high heat. Season the ribs with salt and pepper and cook on both sides for 5 minutes, or until golden brown. Add all of the wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom, add all of the remaining ingredients, except the mushrooms, and season with salt and pepper. Cover with the lid, braise on the stove top or place in the oven and let braise for 2 1/2 to 3 hours or until very tender. Remove the meat to a plate and strain the cooking liquids into a bowl. Clean out the pan and add the strained liquid into the pan. Add the mushrooms and cook over high heat until reduced by 1/3. Return the meat to the pan and cook for 5 minutes to heat through.
• For the Pasta Gratin: Place milk and garlic in a small saucepan and bring to a boil. Remove from heat and let steep for 10 minutes, then remove the garlic. Melt butter in a small saucepan, whisk in the flour and cook for 1 to 2 minutes over low heat. Gradually whisk in the milk and cream and cook over medium-high heat until thickened, season with salt and pepper and nutmeg, remove from heat and let cool for 5 minutes. Preheat oven to 450 degrees. Place cooked pasta in a buttered medium flameproof baking dish, add the sauce and stir to combine. Sprinkle the Gruyere over the top of the pasta then sprinkle the Parmesan over the Gruyere. Bake for 10 to 15 minutes. Turn on the broiler and broil, rotating the dish, until the cheese is golden, about 3 to 4 minutes. Let stand for 5 minutes. Garnish with chives.

PASTA WITH BACON, SUGAR SNAP PEAS AND RED WINE

Steps:

• Put on a pot of salted water to boil.
• Heat up a large skillet over medium. Spray lightly with cooking spray.
• Add chopped bacon and stir. Let bacon cook about 5 minutes until it starts to brown and bacon grease gets released into pan.
• Add shallots, garlic, pinch of red pepper flakes and 1/4 tsp black pepper. Stir and cook until shallots and garlic begin to brown, about 2 more minutes.
• Add first 2 tbsp of red wine and carefully scrap down the pan to make sure all the little bits are being picked up. Let cook 2-3 minutes and repeat, adding another 1/4 tsp of black pepper.
• Meanwhile, add pasta to boiling water and cook per instructions. Add sugar snap peas 1 min, 15 seconds before pasta cooking time is up. (This will make them tender crisp. Change cooking time if you like them more/less tender).
• Repeat the process with the wine until it has all been used, adding additional salt and pepper to taste.
• Once all wine has been added, move heat to low/medium low. Add 1 tbsp red wine.
• Drain pasta/snow peas and add into skillet. If your skillet is not large enough this can be done in a new bowl. Thoroughly combine bacon mixture with pasta, really scrapping the sides of the pan to make sure all the flavors are incorporated.
• Add 1/2 cup Parmesan cheese and 2 tbsp fresh parsley. Mix again.
• Serve and enjoy! I usually keep a cup of cheese on the table for people to add more as they see fit.

RED WINE VINEGAR CHICKEN WITH PASTA

Steps:

• Fill a large sauce pan with water on high heat.
• Allow to boil and add pasta.
• Cook until al dente and rinse with hot water.
• Set aside.
• Heat a non-stick frying pan with oil on med heat.
• Place chicken breast in pan with 1/3 of vinegar.
• Cook chicken turning over until chicken is cooked through.
• Allow chicken to lightly simmer in vinegar by pouring vinegar over top of chicken while cooking.
• When chicken is cooked through remove carefully from pan and cut into strips, returning to pan on lowest setting to keep warm.
• (Its alright to allow the chicken to slightly brown, but do not allow to dry out). Empty can of spaghetti sauce into sauce pan.
• Over medium heat stir until heated through.
• (Add any chopped vegetables to make a chunkier sauce- such as chopped tomatoes, green pepper, onion, zucchini, broccoli, carrots, etc.) Add chicken to sauce before serving.
• (Alternatively add sauce to pasta and sprinkle pieces of chicken over top).

ROTWEIN-NUDELN (RED WINE PASTA WITH SPRING ONIONS)

Steps:

• Sauce:.
• In saucepan, heat butter over medium heat. Add green onions and saute until softened. Add cream and cinnamon and bring to boil. Let simmer 5 minutes.
• Add Parmesan, stirring constantly. Season to taste with salt and pepper.
• Pasta:.
• In large pot combine red wine and water and bring to a boil. Add salt.
• Cook pasta al dente, stirring occasionally. Drain.
• Serve pasta topped with cream sauce.

BLOODY RED WINE PASTA WITH MOZZARELLA BATS

Steps:

• Combine water, red wine and beet juice (around 3/4 cup) in a large pot and bring to a boil. Add linguine and cook until al dente. Reserve 1 cup of the cooking liquid and drain the pasta. Set aside.
• Add beets, remaining 1/4 cup red wine, garlic, balsamic vinegar, olive oil, 1/2 cup parmesan and a pinch of salt and pepper to a blender. Pulse until smooth.
• Pour the beet mixture into a saucepan. Add the reserved cooking liquid and heavy cream and bring to a simmer. Add the sugar, remaining parmesan and a pinch of salt. Simmer for 3 minutes.
• Add the pasta to the sauce and toss to coat. Garnish with fresh mozzarella bats and parsley.

SLOW COOKER RED WINE BRAISED BEEF SHORT RIB PASTA

Steps:

• 1. Cook the bacon in a skillet until crisp. Remove with slotted spoon and set aside. Season the ribs with salt and pepper and sear on all sides in the bacon grease.
• 2. In the slow cooker. Add the wine, broth, tomato paste, onion, garlic, allspice, bay leaves and season with salt and pepper.
• 3. Add the bacon and ribs to the slow cooker. Stir to combine everything. Add the Parmesan rind. Cook on low for 8 to 10 hours.
• 4. Cook the pasta in boiling salted water. Drain. Remove the ribs from the slow cooker and discard the bones. Shred the meat and add back into the slow cooker.
• 5. Remove the bay leaves and Parmesan rind. Stir the pasta into the sauce. Serve garnished with Parmesan and Basil

ALESSANDRO GIUNTOLI'S PASTA WITH RED WINE

Steps:

• Bring a large pot of water to a boil. When water boils, salt it and add pasta and cook, stirring occasionally.
• Meanwhile, place oil, garlic and red-pepper flakes in another pot over medium-high. As soon as garlic begins to brown, sprinkle it with some salt and pepper and carefully add 3/4 of the bottle of wine (a little more than 2 cups). Bring it to a boil and maintain it there.
• When pasta begins to bend, after less than 5 minutes of cooking, drain it and add it to the wine mixture. Cook, stirring occasionally, adding more wine a little at a time if the mixture threatens to dry out completely.
• Taste pasta frequently. When it is done - tender but with a little bite - stir in the butter and turn off the heat. When butter has glazed the pasta, serve it immediately.