Velvety Red Wine Fettuccine with Spring Onions
Indulge in a delightful dish of Velvety Red Wine Fettuccine with Spring Onions that brings a taste of Switzerland right to your table. This comforting pasta, enriched with a sumptuous cream sauce and bright spring onion flavor, is a culinary gem that combines the elegance of red wine with the freshness of greens. The addition of cinnamon subtly enriches the dish, while freshly grated Parmesan adds depth and creaminess. Perfect for a cozy dinner or impressing guests, this simple yet sophisticated recipe is sure to please.
4
Servings
N/A
Calories
9
Ingredients
Ingredients
Butter or Olive Oil
1 tablespoon (melted)
Green Onions (Spring Onions)
2 bunches (about 300 g) (sliced)
Cinnamon
1 pinch
Heavy Cream
1 1/4 cups
Parmesan Cheese
1/2 cup (freshly grated)
Merlot or other Red Wine
1 liter
Water
2 1/8 cups
Salt
1 tablespoon
Fettuccine or other Dry Pasta
14 - 18 ounces
Instructions
1
In a medium saucepan, melt the butter or heat the olive oil over medium heat. Add the sliced green onions and sauté until they are softened but still vibrant, about 3-4 minutes.
2
Pour in the heavy cream and add a pinch of cinnamon. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5 minutes, allowing the flavors to meld.
3
Stir in the freshly grated Parmesan cheese, stirring constantly until it is fully melted and the sauce is creamy. Season to taste with salt and freshly cracked black pepper, ensuring to balance the flavors.
4
In a large pot, combine the red wine and water, then bring the mixture to a boil. Stir in the tablespoon of salt.
5
Add the pasta to the boiling wine mixture and cook according to package instructions until al dente, stirring occasionally to prevent sticking.
6
Once cooked, drain the pasta but reserve a small amount of the cooking liquid in case the sauce needs thinning.
7
To serve, place the drained pasta onto plates and generously top it with the creamy red wine sauce. Toss gently if desired, allowing the beautiful colors to coat the fettuccine.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Red Wine Fettuccine with Spring Onions?
It is a comforting Swiss-inspired pasta dish featuring fettuccine boiled in a red wine mixture and topped with a creamy spring onion and Parmesan sauce.
What is the origin of this recipe?
This recipe is a culinary gem that brings a taste of Switzerland to your table.
How many people does this recipe serve?
The recipe is designed to provide 4 servings.
What type of red wine is best for boiling the pasta?
Merlot is recommended, though other red wines can be used effectively.
What is the ratio of wine to water for cooking the pasta?
The recipe calls for 1 liter of red wine mixed with 2 1/8 cups of water.
Do I need to add salt to the pasta water?
Yes, add 1 tablespoon of salt to the wine and water mixture once it reaches a boil.
What kind of pasta should I use?
Fettuccine is the primary choice, but you can use other dry pasta varieties if preferred.
How much pasta is required for this recipe?
The recipe uses between 14 and 18 ounces of dry fettuccine.
Can I use olive oil instead of butter?
Yes, you can use either 1 tablespoon of butter or 1 tablespoon of olive oil to sauté the onions.
How do I prepare the spring onions?
You should use 2 bunches (about 300 g) of spring onions and slice them before sautéing.
How long should I sauté the spring onions?
Sauté them for about 3-4 minutes until they are softened but still vibrant in color.
What is the secret ingredient in the cream sauce?
A pinch of cinnamon is added to subtly enrich the flavor of the dish.
What type of cream is used for the sauce?
The recipe requires 1 1/4 cups of heavy cream.
How long should the cream sauce simmer?
After adding the cream and cinnamon, let the mixture simmer for 5 minutes to allow flavors to meld.
What kind of cheese is used in this recipe?
The recipe uses 1/2 cup of freshly grated Parmesan cheese.
How is the cheese incorporated into the sauce?
Stir the Parmesan into the cream mixture constantly until it is fully melted and the sauce becomes creamy.
Should I season the sauce?
Yes, season the sauce to taste with salt and freshly cracked black pepper.
How long do I cook the fettuccine?
Cook the pasta in the wine mixture according to the package instructions until it is al dente.
What does 'al dente' mean?
It refers to pasta that is cooked to be firm to the bite.
Should I save any of the pasta cooking liquid?
Yes, reserve a small amount of the wine cooking liquid in case you need to thin out the sauce later.
How do I prevent the pasta from sticking?
Stir the pasta occasionally while it is boiling in the wine and water mixture.
How do I serve the dish?
Place the drained pasta on plates, top with the creamy sauce, and toss gently to coat.
Is this recipe considered difficult?
No, it is described as a simple yet sophisticated recipe suitable for any home cook.
Can I use white wine instead?
The recipe specifically calls for red wine to achieve its unique color and 'velvety' flavor profile.
Is this a vegetarian dish?
Yes, the ingredients listed are vegetarian-friendly, provided the Parmesan cheese uses microbial rennet.
What color will the pasta be?
The pasta will take on a beautiful deep red or purple hue from being boiled in the wine.
Can I add extra vegetables?
While the recipe focuses on spring onions, you could add other greens, though it may alter the classic Swiss profile.
Is this recipe suitable for guests?
Yes, it is designed to be elegant enough for impressing guests or enjoying a cozy dinner.
Can I use pre-grated Parmesan?
Freshly grated Parmesan is recommended for better melting and a creamier sauce texture.
What if the sauce is too thick?
You can use a small amount of the reserved cooking liquid to reach your desired consistency.