Red Wine Spaghetti Recipe
User Reviews
5
Red Wine Spaghetti Recipe
Description
The Red Wine Spaghetti Recipe starts by boiling spaghetti in a mixture of dry red wine and water, which imparts a unique flavor to the pasta while it becomes al dente. Meanwhile, the dish features onion sautéed until translucent, chorizo cooked until browned, and tomato paste caramelized to deepen the sauce’s taste. Fresh kale is stirred in briefly to wilt, adding a bright, slightly bitter note that balances the richness of the meat and wine.
Once combined with Parmesan cheese and a touch of pasta water for a silky consistency, the dish offers a hearty, rustic meal with a robust flavor profile. The Parmesan adds creaminess and saltiness, rounding out the savory components. Freshly cracked black pepper on top adds a mild pungent finish.
This spaghetti pairs well with an additional glass of red wine to complement the meal’s core flavors. It is suitable for those who appreciate bold, rich pasta dishes with layered textures and savory depth.
Ingredients
- 750 ml red wine dry, bottled
- 2 cups water
- 10 ounces spaghetti
- 4 tablespoons olive oil
- 1 medium onion sliced
- 5 ounce chorizo sausage chopped
- ¼ cup tomato paste
- 10 talks kale removed from stem and chopped
- ½ cup parmesan plus extra for serving
- salt to taste, sea salt
Instructions
- Place the wine and 2 cups of water in a large pot over high heat. When it boils, add the spaghetti and stir it frequently for the first couple of minutes to prevent it from sticking together in the small amount of liquid. Cook until al dente, 8-10 minutes total. Remove 1 cup of the pasta water and reserve. Drain the pasta and set it aside.
- While the pasta water is heating and the pasta is cooking, prepare the rest of the dish. Heat the olive oil in a large saute pan over medium-high heat. Add the onion and cook until transparent, about 2-3 minutes. Add the chorizo to the pan and saute for 5 minutes, or until cooked through. Add the tomato paste and let it caramelize for 2 minutes. Add the kale and sea salt and let the kale wilt for 1 minute.
- Add the cooked pasta and the parmesan to the pan and toss to coat. Add enough of the reserved pasta water to loosen the pasta.
- Serve topped with extra parmesan cheese and some fresh cracked black pepper. And a big glass of red wine, of course!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 574kcal | 29% |
| Carbohydrates | 61g | 20% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 29mg | 10% |
| Sodium | 1349mg | 56% |
| Potassium | 502mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 729IU | 15% |
| Vitamin C | 15mg | 17% |
| Calcium | 124mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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