Drunken Spaghetti in Ticino Merlot
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g spahetti No. 5
- 2 clove (s) garlic, peeled, squeezed
- 0.5 ½ chilli pepper (s)
- 750 ml red wine
- rosemary sprig (s), approx. 1 - 2
- 0.5 tablespoon ½ stock powder, concentrated
- salt
- olive oil
- Parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Bring salted water to the boil for the pasta.
- Gently heat the oil, garlic, salt and chilli in a high pan. Stir every now and then until the garlic is soft, do not let it brown! Deglaze with red wine, add the sprig of rosemary and the broth and bring the liquid to a boil.
- In the meantime, bring the spaghetti to the boil for about 2 minutes, drain into a sieve and add to the pan with the simmering red wine. Stir every now and then until the spaghetti is done and the liquid has almost soaked up.
- Remove the rosemary sprigs before serving.
- Divide the pasta on plates and serve with freshly grated parmesan.
- Ines prepared this recipe as a starter in the program “The Perfect Dinner” - Day 5 in Ticino on Friday, April 3rd, 2020.
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