ALESSANDRO GIUNTOLI'S PASTA WITH RED WINE
Finishing pasta by cooking it for the final minute or two in stock is not all that uncommon. But simmering it in flavorful liquid for nearly all of its cooking time, almost as you would a risotto, is highly unusual. And when that liquid is red wine, you have a pasta dish that is an attention grabber. I had pasta in red wine at Osteria del Circo, an Italian restaurant in midtown Manhattan. Its chef, Alessandro Giuntoli, recreated the dish after hearing about it from a friend. There are aspects of it that are quite splendid: the pasta takes on a fruity acidity, smoothed by the last-minute addition of butter, and a beautiful mahogany glaze. Mr. Giuntoli scents the dish with garlic, olive oil and crushed red pepper, but the dominant flavor is unquestionably that of wine, so the kind that's used is important. His preference is a decent Chianti Classico, although I found that almost any fruity, lightly acidic red wine with character - like a lighter wine from the Cotes du Rhone or a decent zinfandel - will give good results. Also, for best results, use spaghetti. I experimented with other pasta shapes, but spaghetti does produce the best texture.
Provided by Mark Bittman
Categories pastas, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. When water boils, salt it and add pasta and cook, stirring occasionally.
- Meanwhile, place oil, garlic and red-pepper flakes in another pot over medium-high. As soon as garlic begins to brown, sprinkle it with some salt and pepper and carefully add 3/4 of the bottle of wine (a little more than 2 cups). Bring it to a boil and maintain it there.
- When pasta begins to bend, after less than 5 minutes of cooking, drain it and add it to the wine mixture. Cook, stirring occasionally, adding more wine a little at a time if the mixture threatens to dry out completely.
- Taste pasta frequently. When it is done - tender but with a little bite - stir in the butter and turn off the heat. When butter has glazed the pasta, serve it immediately.
Nutrition Facts : @context http, Calories 851, UnsaturatedFat 24 grams, Carbohydrate 91 grams, Fat 32 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 6 grams, Sodium 778 milligrams, Sugar 4 grams, TransFat 0 grams
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Arthur Gooden
[email protected]This pasta was easy to make and very tasty. The red wine sauce was flavorful and the pasta was cooked perfectly. I would definitely make this again.
Chidi Best
[email protected]I made this dish for my friends and they loved it! The red wine sauce was rich and flavorful, and the pasta was cooked perfectly. I would definitely make this again.
Ram Bhagat
[email protected]This pasta was delicious! The red wine sauce was perfectly balanced and the pasta was cooked al dente. I would definitely make this again.
Zoheir Bouriah
[email protected]I wasn't a fan of this dish. The red wine sauce was too sweet for my taste and the pasta was undercooked. I would not recommend this recipe.
Asgar Mahi
[email protected]This dish was a bit too bland for my taste. The red wine sauce needed more seasoning and the pasta was a bit overcooked. I would recommend adding more herbs and spices to the sauce and cooking the pasta for a shorter amount of time.
Mix Achaar
[email protected]This pasta was easy to make and very tasty. The red wine sauce was flavorful and the pasta was cooked perfectly. I would definitely make this again.
Confidence Frankline Mgbanyi
[email protected]I made this dish for my friends and they loved it! The red wine sauce was rich and flavorful, and the pasta was cooked perfectly. I would definitely make this again.
Urijah Tedder
[email protected]This pasta was delicious! The red wine sauce was perfectly balanced and the pasta was cooked al dente. I would definitely make this again.
j0ey_gh
[email protected]I wasn't a fan of this dish. The red wine sauce was too acidic for my taste and the pasta was undercooked. I would not recommend this recipe.
Sserwadda Shafik
[email protected]This dish was a bit too rich for my taste. The red wine sauce was very heavy and the pasta was a bit overcooked. I would recommend using less wine in the sauce and cooking the pasta for a shorter amount of time.
Alex Shahadbbi
[email protected]I love this recipe! The red wine sauce is so easy to make and it tastes delicious. I've made this dish several times and it's always a hit.
Nomi Awais
[email protected]This pasta was amazing! The red wine sauce was so flavorful and the pasta was cooked perfectly. I would definitely make this again.
Thabang Prins
[email protected]I made this dish for a dinner party and it was a huge success! Everyone loved the unique flavor of the red wine sauce. I would highly recommend this recipe to anyone looking for a delicious and easy pasta dish.
Patricia Lyn
[email protected]This pasta dish was a hit with my family! The red wine sauce was rich and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.