Best 3 Spicy Red Wine Spaghetti Recipes

Indulge in a tantalizing culinary journey with our Spicy Red Wine Spaghetti, a symphony of flavors that will awaken your taste buds. This delectable dish combines the richness of red wine, the zest of chili flakes, and the aromatic embrace of garlic and herbs, creating a harmonious balance of spice and savoriness. Each twirl of spaghetti is coated in a luscious sauce that bursts with flavor, complemented by the tender texture of sautéed mushrooms and sun-dried tomatoes. Accompanying this main course are two equally enticing recipes: a refreshing Arugula Salad with a tangy lemon dressing, and a luscious Red Wine Chocolate Mousse that provides a sweet and decadent завершение. Prepare to embark on a culinary adventure that will leave you craving for more.

Here are our top 3 tried and tested recipes!

RED WINE SPAGHETTI

Red Wine Spaghetti image

This recipe cooks spaghetti in red wine, which is a little unconventional, but is delicious and has a great look. It's wise to use a wine that tastes good, since it will absorb that flavor, and it's a good idea to serve the dish with the same wine you cook it with.

Provided by Michael Tusk

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 bottles red wine
6 1/2 cups water
4 ounces extra-virgin olive oil
2 garlic cloves, split
1 cup cherry tomatoes, halved
1 teaspoon peperoncino (dried red chili flakes)
1/2 cup basil, fino verde and opal, torn
1/2 pound spaghetti, preferably Verrigni gold die cut
1/2 cup Pecorino Romano, freshly grated
salt

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.

RED WINE SPAGHETTI RECIPE BY TASTY

Red Wine Spaghetti Recipe by Tasty image

Here's what you need: water, full bodied red wine, spaghetti, olive oil, garlic, red pepper flakes, butter, freshly grated parmesan cheese, flatleaf italian parsley

Provided by Tasty

Categories Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 cups water
1 bottle full bodied red wine, we used cabernet
1 lb spaghetti
2 tablespoons olive oil
4 cloves garlic, thinly sliced
1 teaspoon red pepper flakes
2 tablespoons butter
1 cup freshly grated parmesan cheese
½ cup flatleaf italian parsley

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!

Nutrition Facts : Calories 626 calories, Carbohydrate 86 grams, Fat 20 grams, Fiber 3 grams, Protein 23 grams, Sugar 3 grams

SPAGHETTI WITH RED WINE SAUCE

Spaghetti with Red Wine Sauce image

In this dish, the pasta takes on a fruity acidity from the reduced wine-smoothed by the last-minute addition of butter-and a beautiful mahogany glaze that's like nothing you've ever seen. The kind of wine you use is of some importance, although it need not be expensive. Try a decent Chianti Classico, a light wine from the Côtesdu-Rhône, or a good-quality (red) Zinfandel. This is a true starter, not a main course; follow it with something gutsy, like grilled meat or fish, or something grand like Crisp Roasted Rack of Lamb (page 187).

Yield makes 4 to 6 servings

Number Of Ingredients 7

Ingredients

Salt and freshly ground black pepper
1/2 cup extra virgin olive oil
1 tablespoon minced garlic
1 teaspoon hot red pepper flakes, or to taste
1 pound spaghetti
1 bottle light red wine, like Chianti
1 tablespoon butter

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.

Tips:

Choose the right wine. For this recipe, you'll want to use a dry red wine with a medium to full body. Some good options include Cabernet Sauvignon, Merlot, or Pinot Noir.
Don't skimp on the spices. This dish gets its flavor from a combination of spices, including red pepper flakes, garlic, and oregano. Don't be afraid to add a little extra spice if you like it hot.
Use good quality pasta. The type of pasta you use will make a big difference in the final dish. Look for a high-quality pasta that is made from durum wheat.
Cook the pasta al dente. This means that the pasta should be cooked through but still have a little bite to it.
Don't overcrowd the pan. When you're cooking the pasta, don't overcrowd the pan. This will prevent the pasta from cooking evenly.
Serve immediately. This dish is best served immediately after it's made. The pasta will start to soak up the sauce and become mushy if you let it sit for too long.

Conclusion:

This spicy red wine spaghetti is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of spices and red wine gives the dish a unique and flavorful taste. Serve it with a side of garlic bread or a fresh salad for a complete meal.