Pasta cooked in wine instead of water? Genius. Pure genius.
Look at the beautiful color in that pot! We used cabernet sauvignon, but any dry red will do. Just DON’T use “cooking wine.” (What is that stuff??) One of the glorious things about this method is that you don’t need a substantial sauce-all that cabsav flavor is cooked into the pasta itself! Reinforce that flavor by using some of the cooking water. I chose to pair my pasta with mushrooms and spinach because they can soak up more of that wonderful wine.
Of course, I also recommend buying one of the larger bottles of wine, only using 3 cups in the cooking process, and enjoying a glass along with dinner. Or while you cook. Or both. With this method you end up with a deep yet subtle wine flavor that permeates the entire dish. And it’s a pretty color. Now, the real question is–what liquid will I cook my pasta in next…?
1 750 ml bottle of red wine, or 3 cups
1 16oz. package of pasta
1 10oz. box frozen spinach
3 cloves of garlic, chopped
1 8oz. package mushrooms, sliced
1/2 tsp. cracked red pepper
Pour wine into pot and supplement with water. Bring to a boil for the pasta and cook according to package directions and drain. RESERVE SOME PASTA WATER. Defrost spinach in the microwave and squeeze out the liquid. Preheat a skillet big enough for the pasta (we’ll be adding it in later) over medium heat. Saute mushrooms in some olive oil. Add chopped garlic cloves, salt, pepper, and the cracked red pepper. Add the spinach and heat through. Add some reserved pasta water to create a sauce for the pasta, about a cup. Toss in the pasta and add more reserved water if needed. Adjust seasoning if necessary. Plate and sprinkle on parmesan cheese.