Tuesday, February 2, 2016

Red-Wine Spaghetti with Walnuts and Parsley

Guys. Turns out we've been cooking pasta wrong all along.

Red-Wine Spaghetti with Walnuts & Parsley | A Hoppy Medium

Instead of boiling water, we should have been boiling RED WINE.

What were we thinking???

Red-Wine Spaghetti with Walnuts & Parsley | A Hoppy Medium

Z found this recipe for Red-Wine Spaghetti a few weeks ago, and I immediately knew we had to make it. I mean, the recipe basically tells you to boil carbs in wine, and that it is a good idea. Obviously, I'd be on board.

But the best part about this method of cooking pasta is that the red wine gives the noodles so much savory flavor. And thanks to cooking all the alcohol off, you don't feel like you're biting into warm wine, either. This method really just elevates a somewhat simple pasta dish into a glorious meal.

What are we waiting for? Here's how to make the best damn pasta you've ever cooked.

Red-Wine Spaghetti with Walnuts & Parsley
Yields: 4 generous servings
Adapted slightly from Food & Wine
-5 cups water
-3 1/4 cups dry red wine (I used a local Pinot Noir, and it worked just fine)
-Salt
-1 pound spaghetti
-1/4 cup extra-virgin olive oil
-4 small garlic cloves, minced
-1/4 teaspoon crushed red pepper
-1/2 cup chopped parsley, plus more for garnish
-1 cup walnuts, coarsely chopped
-1/2 cup grated good Parmesan cheese, plus more for serving
-Black pepper

Directions:
1.) In a large saucepan, combine the water with 3 cups of the wine and a large pinch of salt and bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 1/4 cup of the cooking liquid.
2.) In a skillet, heat 2 tablespoons of the oil. Add the garlic and red pepper and season with salt. Cook over moderate heat for 1 minute. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes. Add the parsley, nuts, the 1/2 cup of cheese and the remaining 2 tablespoons of oil and toss. Season the pasta with salt and pepper and serve with extra grated cheese and an additional sprinkling of parsley.

Red-Wine Spaghetti with Walnuts & Parsley | A Hoppy Medium

I mean...how easy is that? AND you get to cook carbs in alcohol. Hallelujah!

Have you ever cooked pasta in red wine before? If not, will you now??

7 comments:

  1. I aspire to put booze in all my food, but this is a new one for me! Crazy, but genius?!

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    Replies
    1. Sounds like we have a lot in common! ;)

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  2. this is genius! your recipes have been on point. i made your vegan dahl last week and WOW.

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  3. This looks simple and heavenly!

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    Replies
    1. It was crazy simple - and made the house smell amazing!

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  4. You have put in a spaghetti mood! Looks delish ♥

    summerdaisy.net

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