Spaghetti al Vino Rosso (Spaghetti with Red Wine and Pecorino)

Makes 4 servings

This unusual pasta dish from Umbria is cooked more like a risotto than a typical pasta dish. As the pasta cooks, the wine infuses it with flavor and the color deepens to a rich chestnut color.

Ingredients

  • 1 lb spaghetti
  • Salt, as needed
  • 1/4 cup extra-virgin olive oil, plus more for drizzling before serving
  • 3 cups good quality light, dry red wine
  • 3/4 cup aged D.O.P. Pecorino Toscano or Parmigiano-Reggiano

Directions

  1. Bring 5 quarts of water to a rapid boil. Stir in the pasta and a generous pinch of salt. Cook for 6 to 8 minutes, depending on the thickness of the spaghetti. Drain, reserving some of the cooking water.
  2. In the meantime, in an ample skillet, warm the oil over medium heat. Add the pasta and toss. Gradually add the wine, 1/2 cup at a time, tossing continually, until the wine is absorbed by the pasta.
  3. When the wine is almost entirely absorbed, add the cheese, and combine well. Serve very hot.

CIA FOODIES


Spaghetti al Vino Rosso (Spaghetti with Red Wine and Pecorino)

Spaghetti al Vino Rosso (Spaghetti with Red Wine and Pecorino)
Makes 4 servings This unusual pasta dish from Umbria is cooked more like a risotto than a typical pasta dish. As the pasta cooks, the wine infuses it with flavor and the color deepens to a rich chestnut color.

Ingredients

  • 1 lb spaghetti
  • Salt, as needed
  • 1/4 cup extra-virgin olive oil, plus more for drizzling before serving
  • 3 cups good quality light, dry red wine
  • 3/4 cup aged D.O.P. Pecorino Toscano or Parmigiano-Reggiano

Directions

  1. Bring 5 quarts of water to a rapid boil. Stir in the pasta and a generous pinch of salt. Cook for 6 to 8 minutes, depending on the thickness of the spaghetti. Drain, reserving some of the cooking water.
  2. In the meantime, in an ample skillet, warm the oil over medium heat. Add the pasta and toss. Gradually add the wine, 1/2 cup at a time, tossing continually, until the wine is absorbed by the pasta.
  3. When the wine is almost entirely absorbed, add the cheese, and combine well. Serve very hot.

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