Elegant Spaghetti in Savory Red Wine Reduction
Discover the exquisite flavors of our Elegant Spaghetti in Savory Red Wine Reduction, inspired by Mark Bittman's renowned 'Quick and Easy Recipes' from The New York Times. This delightful dish showcases al dente spaghetti perfectly coated in a rich, mahogany-hued sauce, infused with the fruity acidity of a good-quality light red wine. The addition of butter at the end creates a luxurious finish that enhances the overall taste, making it a stunning side to complement grilled meats or fish. Experience a unique dining experience that balances simplicity with sophistication, perfect for both special occasions and casual dinners.
4-6 servings
Servings
100
Calories
8
Ingredients
Ingredients
spaghetti
1 lb (dry)
salt
to taste (for boiling water)
fresh ground pepper
to taste (for seasoning)
extra virgin olive oil
1/2 cup (for sautéing)
minced garlic
1 tablespoon (fresh)
red hot red pepper flakes
1 teaspoon (to taste)
light red wine
1 (750 ml) bottle (such as Chianti Classico or red Zinfandel)
butter
1 tablespoon (unsalted, at room temperature)
Instructions
1
Begin by bringing a large pot of salted water to a vigorous boil.
2
In a large, deep skillet, heat the extra virgin olive oil over medium-high heat. Once heated, add the minced garlic and red pepper flakes. Sauté until the garlic is fragrant and lightly golden, being careful not to burn it.
3
Once the water is boiling, add the spaghetti. Cook for about 5-7 minutes, stirring occasionally until the pasta bends but is still firm to the bite.
4
As the pasta cooks, add three-quarters of the bottle of light red wine to the skillet. Increase heat to high and bring the mixture to a rolling boil. Season with salt and fresh ground pepper to taste.
5
When the spaghetti is al dente, reserve a cup of pasta cooking water, then drain the pasta and transfer it to the skillet with the wine sauce. Stir gently to combine, allowing the pasta to absorb the flavors. If the mixture becomes too dry, add a splash of the reserved pasta water or more wine.
6
Taste the spaghetti and check for doneness. Once it reaches your desired texture, reduce the heat to low, stir in the butter until melted, and ensure the pasta is evenly coated and glossy.
7
Serve immediately in warmed bowls, garnished with freshly cracked pepper and additional red pepper flakes if desired.
Nutrition Information
3.3g
Fat
13.3g
Carbs
2.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is called Elegant Spaghetti in Savory Red Wine Reduction.
Who inspired this red wine spaghetti recipe?
This dish is inspired by Mark Bittman's 'Quick and Easy Recipes' from The New York Times.
What type of wine is recommended?
A light red wine such as Chianti Classico or red Zinfandel is recommended.
How much wine do I need for this recipe?
You will need one 750 ml bottle of light red wine.
How many servings does this recipe provide?
This recipe serves 4 to 6 people.
What are the main ingredients?
The main ingredients include spaghetti, light red wine, extra virgin olive oil, minced garlic, red pepper flakes, butter, salt, and fresh ground pepper.
How many calories are in a serving?
There are 100 calories per serving.
What is the fat content of this dish?
The dish contains 3.3g of fat per serving.
How much protein does it provide?
Each serving provides 2.5g of protein.
What is the carbohydrate count?
There are 13.3g of carbohydrates per serving.
How much olive oil is used?
The recipe calls for 1/2 cup of extra virgin olive oil.
How long should the spaghetti boil?
Cook the spaghetti for 5 to 7 minutes until it is al dente.
When do I add the butter?
Stir in the butter at the very end over low heat until it is melted and the pasta is glossy.
How much butter is required?
One tablespoon of unsalted, room temperature butter is required.
How much garlic should I use?
Use 1 tablespoon of fresh minced garlic.
What is the purpose of the butter in this recipe?
The butter creates a luxurious, glossy finish and enhances the overall taste.
Should I save the pasta water?
Yes, reserve a cup of pasta cooking water to adjust the sauce consistency if it becomes too dry.
What color should the sauce be?
The sauce should have a rich, mahogany hue.
Is this recipe spicy?
It contains 1 teaspoon of red pepper flakes, which adds a bit of heat to taste.
What kind of dishes does this spaghetti complement?
It is a stunning side to complement grilled meats or fish.
How much wine is added to the skillet initially?
Three-quarters of the bottle of wine is added to the skillet as the pasta cooks.
How should the spaghetti be served?
Serve immediately in warmed bowls, garnished with freshly cracked pepper.
What temperature should the butter be?
The butter should be at room temperature.
What is the total ingredient count?
There are 8 ingredients in total.
How do I prepare the garlic?
The garlic should be fresh and minced.
What is the cooking heat for the olive oil?
Heat the olive oil over medium-high heat.
Is the wine brought to a boil?
Yes, increase the heat to high and bring the wine mixture to a rolling boil.
What if the pasta mixture gets too dry?
Add a splash of the reserved pasta water or more wine if the mixture becomes too dry.
How should the pasta feel when finished?
The pasta should be al dente, meaning it is firm to the bite.
Can I add extra garnishes?
Yes, you can garnish with additional red pepper flakes if desired.