And you hear of people adding 1/2 a cup of wine to deglaze a pan or to add flavor to this or that sauce, but using an entire bottle of wine in your dish? Never would I ever have thought of it.
So thank you, Giada de Laurentis, for introducing me to your magical Spicy Red Wine Spaghetti... I don't think I'll ever be the same... so much flavor... creaminess... richness... freshness... Outstanding.
Here's how I made it...
Start by boiling water in a large pot. Add olive oil and salt...
...open up a beautiful bottle of cabernet... I went with Apothic Red, which is one of my favs...
...once water starts to boil, add spaghetti and cook for a few minutes (you want to remove spaghetti about 4-6 minutes before the full cooking time as per the instructions on the box...)
...once half-done cooking, remove pasta from water and drain, setting aside....
...meanwhile, saute some garlic, shallots and crushed red peppers....
...once the shallots/garlic are done cooking, add 1 T tomato paste...
...and then add the entire bottle of red wine, stirring until the tomato paste is dissolved...
...move the half cooked pasta to the red wine mix, tossing to combine...
...continue tossing regularly so the pasta soaks up the red wine...
...meanwhile, chop some fresh parsley...
...and when the red wine sauce is almost gone, add 1 T butter and stir until melted...
...after butter is melted and red wine sauce is all cooked down, add crumbled goat cheese and parsley, and stir to mix...
...and then plate...
...don't forget to breathe in the amazing aroma before digging in...
Mmm. Mmm. Mmm. That's all I can say about that.
Try it yourself - here's the full recipe!
Giada's Spicy Red-wine Spaghetti
Recipe courtesy of Giada de Laurentis
Ingredients
Kosher salt
1 pound spaghetti
1/4 cup extra-virgin olive oil
3 large cloves garlic, chopped
1 large shallot, halved, thinly sliced into strips
1/2 teaspoon dried crushed red pepper
One 750ml bottle zinfandel
1 tablespoon tomato paste
1 tablespoon butter
1/4 cup fresh flat-leaf parsley leaves, chopped
4 ounces coarsely crumbled goat cheese
Directions
1. Bring a large pot of salted water to the boil. Add olive oil, and cook pasta for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.
Kosher salt
1 pound spaghetti
1/4 cup extra-virgin olive oil
3 large cloves garlic, chopped
1 large shallot, halved, thinly sliced into strips
1/2 teaspoon dried crushed red pepper
One 750ml bottle zinfandel
1 tablespoon tomato paste
1 tablespoon butter
1/4 cup fresh flat-leaf parsley leaves, chopped
4 ounces coarsely crumbled goat cheese
Directions
1. Bring a large pot of salted water to the boil. Add olive oil, and cook pasta for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.
2. In a 12-inch nonstick skillet, heat the
olive oil over medium-high heat. Add the garlic, shallots, crushed red
pepper flakes and 1 teaspoon salt. Cook until the garlic becomes
fragrant, 1 to 2 minutes.
3. Add the wine and tomato paste. Bring to
a simmer over medium-high heat. Reduce the heat to medium and simmer
gently for 3 minutes.
4. Add the pasta to the skillet. Cook,
stirring frequently, until almost all of the wine is absorbed and the
pasta is tender but still firm to the bite, about 5 minutes (if the
pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).
5. Stir
in the butter and 1 teaspoon salt. Increase the heat, and toss until
the wine sauce thickens enough to coat the pasta, about 1 minute. Toss
to blend.
6. Add the parsley and goat cheese and serve.
7. DEVOUR.
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