Spaghetti al Vino Rosso
by Gianni Scappin and Vincenzo Lauria
from A Tavola: Recipes and Reflections on Traditional Italian Home Cooking
(Lebhar-Friedman Books, 2009)
Serves 4
This unusual spaghetti dish from Umbria is cooked more like a risotto than a typical pasta dish. As the spaghetti cooks, the red wine infuses it with flavor and the color deepens to a rich chestnut color.—Gianni Scappin and Vincenzo Lauria
convert Ingredients
1 pound spaghetti
Salt, as needed
1/4 cup extra-virgin olive oil, plus more for drizzling before serving
3 cups good quality light, dry red wine
3/4 cup aged D.O.P. Pecorino Toscano or Parmigiano-Reggiano
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Directions
1. Bring 5 quarts of water to a rapid boil. Stir in the spaghetti and a generous pinch of salt. Cook for 6 to 8 minutes, depending on the thickness of the spaghetti. Drain, reserving some of the cooking water.
2. In the meantime, in an ample skillet, warm the oil over medium heat. Add the spaghetti and toss.
3. Gradually add the red wine, 1/2 cup at a time, tossing continually, until the wine is absorbed by the pasta.
4. When the red wine is almost entirely absorbed, add the Pecorino cheese, and combine well. Serve very hot.
Recipe © 2009 The Culinary Institute of America. All rights reserved.s
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[Nancy C.] This was a wonderful, easy, and different dish. It was very simple to prepare, although it takes a little extra time to add the red wine and wait for it to absorb…but that’s just like a risotto! The wine beautifully glazed the pasta resulting in a lovely flavor and presentation. I used the Pecorino cheese, which combined well into the pasta and gave it a bit of a bite. I’ll definitely make this again and next time may add some olives. I halved the recipe and served it as a side dish with baked chicken and sauteed spinach. At some point I may add shrimp to make it a heartier main dish.