Spaghetti in Red Wine

This unusual dish has its roots in Tuscany. The spaghetti is cooked in red wine, which gives the pasta a beautiful color and a subtle, earthy flavor. Use any imported Chianti or Chianti Classico
Spaghetti in Red Wine
Spaghetti in Red Wine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    750-m1 bottle Chianti or Chianti Classico

  • 1

    tablespoon kosher salt

  • 1/2

    pound (12 ounces) thin spaghetti

  • or spaghettini, broken in half

  • 2

    tablespoons clarified butter

  • 4

    cloves garlic, minced

  • 1/4

    inch slices (6-8 ounces) prosciutto or other ham,

  • visible fat removed, chopped

  • 1/4

    teaspoon dried red pepper flakes

  • 4

    cups fresh baby spinach

  • Freshly ground black pepper, to taste

  • 2

    tablespoons finely chopped flat-leaf parsley

  • 1

    tablespoon chopped basil

  • 1

    cup heavy cream

  • 1/4

    cup grated Parmigiana Reggiano cheese

Directions

Add Chianti, salt and enough water to fill a large pot and bring to a boil. Add spaghetti and stir. Cook until al dente, about 8 minutes, stirring frequently. Meanwhile, in a large frying pan heat the clarified butter over medium heat. Add garlic and cook for 1 minute. (If it starts to brown, lower heat.) Add prosciutto or other ham and cook for another minute or 2, until meat begins to sizzle. Add red pepper flakes and cook a minute more. Toss in baby spinach and cook until totally wilted, about 2 minutes. Season with black pepper. When spaghetti is done, drain pasta but do not rinse. Add spaghetti directly to frying pan along with heavy cream, enough to make a sauce. Add chopped parsley and basil. Add cheese and toss pasta in pan to distribute ingredients and simmer a minute or 2. Sprinkle with more Parmigiano-Reggiano cheese and serve immediately.

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