It’s cozy. It’s impressive. It’s low-effort. It’s the only way we’re getting through winter.
Sure, sure, you’ve cooked with red wine before. A splish-splash here, a half a cup there. We’ve all done it. But have you ever made pasta usingof red wine?! I didn’t think so. I have. And I think you’re gonna wanna give it a shot.
I had the pleasure of making one seriously delicious wine-stained pasta during a visit to Montreal’s very beloved coffee-pizza-wine jointlast winter, right about the time they put it back on the menu. People have gone so crazy for it, it’s become a mainstay. I mean, it makes sense: A wine-centric restaurant known for their wine soaked pasta—what could be more symbiotic than that?
But let me assure you, this isn’t a gimmick. And it definitely doesn’t taste like eating a bowl of Chianti. It’s actually one of those low-commitment, high-reward kind of dishes that uses a legit technique you’ll want in your back pocket. And out of the goodness of my heart, I’m here to let you in how it’s done.Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
Two whole bottles of GOOD red wine get cooked down with garlic and red pepper flakes for about 25 minutes. The concentrated reduction will have gotten rid of any harsh alcoholic bite, but there will still be a “wine-y,” tannic flavor there. That’s when two whole sticks of butter get whisked in, resulting in a smooth, thick mahogany-hued sauce that’s at once bright and acidic and creamy and round.
gives you pause, consider that this dish feeds eight people and uses two pounds of spaghetti. That means everyone’s really only consuming one glass of wine. You wouldn’t offer your guests anything less with dinner anyway, would you?It’s a showstopper. Two bottles of red wine get cooked down to a glossy mahogany butter sauce that stains the spaghetti in addition to flavoring it.
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