Red Wine Pasta
There are a lot of things I never understood about Valentine's Day. Firstly, I don't know why it's so pink. No on likes pink; it's the color of Barbies and bubble gum and bismuth based medication. But the worst thing about Valentine's day, in my opinion, is that people want to celebrate it at a restaurant. Full (over-full, usually) with other couples, eating over-priced, overly rich food served by harried waiters trying not to bump into you because they've added extra tables for two to deal with the unusual needs of the day. It's better to make something simple but impressive, something light enough that you can still enjoy dessert, and have it in the privacy of your own home. Relax, and enjoy Valentine's day with pasta cooked in red wine. It's even pink.
Ingredients
To serve two, you need:
1/4 to 1/3 lb dry pasta
1 cup water
3 cups red wine
2 T butter
1/4 cup grated parmesan
a sprig of rosemary
salt and pepper, to taste
I wouldn't use an expensive wine for this. A $10 Shiraz that my husband and I both like to drink was plenty good enough, and you could easily use a cheaper one. A lot of the flavor is retained, though, so don't use anything that you wouldn't drink on its own.
1/4 to 1/3 lb dry pasta
1 cup water
3 cups red wine
2 T butter
1/4 cup grated parmesan
a sprig of rosemary
salt and pepper, to taste
I wouldn't use an expensive wine for this. A $10 Shiraz that my husband and I both like to drink was plenty good enough, and you could easily use a cheaper one. A lot of the flavor is retained, though, so don't use anything that you wouldn't drink on its own.
Cook the Pasta
Combine the water and wine in a deep saucepan and bring to a boil. Cook the pasta according to the package directions--about 5 minutes if you use angel hair, like I did.
Be sure to put a bowl under the colander before draining the pasta! The wine left over will be reduced into a sauce, don't just pour it down the drain!
Be sure to put a bowl under the colander before draining the pasta! The wine left over will be reduced into a sauce, don't just pour it down the drain!
Make Sauce
Melt the butter in the pan you cooked the pasta in. Cook the rosemary leaves in it briefly to release their flavor. Pour over the reserved wine from cooking the pasta, and simmer for 5-7 minutes to reduce it. Once it's reduced, stir in the Parmesan. This will both thicken the sauce and add flavor. Spoon the sauce over the pasta and serve hot. The best thing about this dish is that it's insanely easy, yet impressive and different. It's a great way to dress up pasta without spending hours on a long-simmering sauce or the dreaded homemade noodles.