Red Wine Pasta

Red Wine Pasta

Ingredients

  • 1 750ml bottle of bold red wine (we used Cabernet Sauvignon)
  • 4 cups water, plus additional for making sauce
  • 1 lb of spaghetti (we used brown rice spaghetti)
  • 5 Tbsp butter, divided
  • 1/2 Tbsp minced garlic
  • 1/4 tsp crushed red pepper
  • 2 Tbsp chopped sage
  • 2 Tbsp chopped flat parsley
  • 1-1/2 tsp salt
  • 1 Tbsp extra virgin olive oil
  • 1 cup toasted chopped walnuts
  • A nice wedge of parmesan for grating

Preparation

Put aside a 1/2 cup of red wine from the bottle to use later. Put the rest of the bottle into a sauce pot big enough to cook spaghetti in.

Add 4 cups of water and bring to boil.

Add the spaghetti and cook until al dente. Drain pasta into a colander that is sitting in a bowl to reserve the cooking water. Set aside.

In a large skillet, melt 4 Tbsp of the butter over medium heat with the garlic and the crushed red pepper, and sauté for a few minutes to cook the garlic.

Add the reserved 1/2 cup of red wine and sage, and reduce by a quarter. Shut off heat.

Add 1/2 cup of reserved cooking liquid, 1/4 cup of water, remaining Tbsp of butter, parsley, and walnuts.

Stir until butter is melted, turning the heat back on low if needed.

Add the cooked spaghetti and toss with the sauce.

Serve with freshly grated parmesan.

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