Red Wine Spaghetti
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 15 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti, short, made from durum wheat semolina
- 1 bottle red wine, Italian, dry
- 600 ml vegetable stock
- 80 g smoked ham, diced
- 2 sprigs rosemary, fresh
- 2 onion (s), finely diced
- 2 tablespoon olive oil
- 2 cloves garlic
- Parmesan
- Thyme
- pepper
- salt
Print Recipe
Pin Recipe Instructions
- Bring the vegetable stock to a boil in a saucepan.
- At the same time in a pan with a large dia, fry the onions, garlic, diced ham (vegetarians omit these) and rosemary sprigs with the olive oil until the onions are translucent and the ham is lightly seared.
- Then put the uncooked spaghetti in the pan and pour the hot broth over it. Now move the spaghetti every now and then. Cook the pasta until it has softened a little and the broth has almost boiled down.
- Then gradually pour the red wine over the spaghetti and cook until the pasta is al dente. The complete bottle of wine is required.
- Season to taste (pepper, a little salt). Thyme also goes well with it.
- A fresh salad and some parmesan go well with the finished pasta.
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