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Red wine spaghetti

Based on 15 ratings
Sponsored

“Use your favorite (or just any old ) red wine for this recipe, just stick to something dry so the acidity and sweetness balance well with all the other savory ingredients. Don’t forget to save a glass or two for serving!”

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
450 ml red wine
250 g spaghetti
1 clove garlic
1 head radicchio
60 g Pecorino cheese
10 sprigs thyme
50 g pine nuts
20 ml olive oil
1 tbsp raw sugar
1 tbsp unsalted butter
30 g honey
salt
pepper
Metric
Imperial

Utensils

  • pot
  • colander
  • cutting board
  • knife
  • grater
  • frying pan
  • tongs

Nutrition per serving

Cal
957
Protein
24 g
Fat
38 g
Carb
74 g
  • Step 1/4

    Bring a pot of salted water to boil, then toss in spaghetti and let cook for approx. 1 min. Drain pasta and set aside.
    • 250 g spaghetti
    • pot
    • colander

    Bring a pot of salted water to boil, then toss in spaghetti and let cook for approx. 1 min. Drain pasta and set aside.

  • Step 2/4

    Thinly slice garlic clove. Chop radicchio into bite-sized pieces. Grate or finely slice Pecorino cheese. Remove leaves from thyme sprigs.
    • 1 clove garlic
    • 1 head radicchio
    • 60 g Pecorino cheese
    • 10 sprigs thyme
    • cutting board
    • knife
    • grater

    Thinly slice garlic clove. Chop radicchio into bite-sized pieces. Grate or finely slice Pecorino cheese. Remove leaves from thyme sprigs.

  • Step 3/4

    Heat a small pan over high heat and toast pine nuts until golden. Set pan aside and reduce heat to medium. In another frying pan, add olive oil and sauté garlic. Add cane sugar and let caramelize for a few minutes. Add red wine and bring to boil. Add cooked spaghetti and some salt and cook until al dente.
    • 50 g pine nuts
    • 20 ml olive oil
    • 1 tbsp raw sugar
    • 450 ml red wine
    • salt
    • frying pan
    • tongs

    Heat a small pan over high heat and toast pine nuts until golden. Set pan aside and reduce heat to medium. In another frying pan, add olive oil and sauté garlic. Add cane sugar and let caramelize for a few minutes. Add red wine and bring to boil. Add cooked spaghetti and some salt and cook until al dente.

  • Step 4/4

    When the pasta has absorbed most of the wine, add radicchio, butter, and honey. Toss well to coat and season with pepper. Serve with Pecorino, thyme, and pine nuts. Enjoy!
    • 1 tbsp unsalted butter
    • 30 g honey
    • pepper

    When the pasta has absorbed most of the wine, add radicchio, butter, and honey. Toss well to coat and season with pepper. Serve with Pecorino, thyme, and pine nuts. Enjoy!