We might eat much more pasta than the average person. While we have a lot of great recipes in our arsenal, most of them follow the same basic pattern: make tasty sauce, boil pasta, put tab A in slot B and serve. This pasta recipe takes on a slightly different pattern, as the pasta finishes boiling in the wine sauce. This turns the pasta a deep burgundy and gives it a rich, slightly bitter flavor, complimented by the slight spice of the pepper.
Red Wine Pasta
(inspired by Mark Bittman)
1 lb. Spaghetti
2 tbsp olive oil
1 bottle of red wine
1 large shallot, chopped
2 cloves of garlic, chopped
Pinch of cayenne pepper
8-10 leaves of fresh basil, chopped.
2 Tbsp butter
Put a large pot of water on to boil. Let it come to a boil, then in a large high-sided pan, sauté the shallot, garlic and cayenne in the olive oil on high heat for about 1 minute. Add the pasta to the pot of water, setting a timer for about _ the recommended cooking time found on the box of pasta. Add the red wine and basil to your saucepan and bring to a boil. Reduce the heat slightly, keeping the sauce simmering.
We keep an old juice jug in the back of our refrigerator, and every time we fail to finish a bottle of red wine, we put the last cup or so into it. Once the jug is full, we know it’s time to make this pasta. Don’t waste decent (or even unopened wine) on this dish.
Once the timer goes off, drain the pasta and add it to your saucepan. Set the timer for the remainder of the cooking time for the pasta. As the pasta cooks, the wine should reduce down into a thick sauce. When the pasta is finished, add the butter to glaze. Take it out of the pan and serve.
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That looks literally disgusting.
The idea of collecting what should have been backwash in a jug in the back of a fridge is beyond disgusting.
In Anthony's defense, this is a classic pasta dish. The color is pretty cool for pasta (in my opinion!), but if you aren't that adventurous maybe you won't like this?
Though yeah, I'm not sure I would save the wine like you do...that seems kind of gross.
Anthony, what do you serve with this? You just eat the pasta by itself? Vegetables or meat or anything else?
I don't want to hate on a dish if it makes a person happy, but aren't you supposed to use pretty good wine in cooking as the flavors concentrate in te cooking process? I don't know that the leftovers of various bottles left to sit in the fridge qualifies.
Looks like worms yo, right after a hard rain.
Or like those pictures you see while waiting in the vet of worms inside a dog!
I got the impression Anthony saves the leftover wine that's in the bottle not the stuff from everyone's glasses.
And Dig, I used to work with a fairly well-known chef that had the bar give him any corked bottles so he could cook with it and not waste them, so I don't know about your theory.
PC:
I've just heard it and read it from various professional and home cooks, I suppose in much the same way you came about your opinion on the matter. I would at the very least not mix a bunch of wines together for a single dish, though the judgement of cheap v. expensive wine is obviously relative.
I don't have any official opinion on the matter, just making the statement that it might be one of those things that vary widely depending on who you talk to. Sorry if I made it seem like I was trying to discredit your statement.
It would make for an interesting taste test, that's for sure.
I've always heard that you shouldn't cook with any wine you wouldn't drink, which I would assume is easier to abide by if you're a celebrity chef bringing home a fat paycheck every week...
Once the timer goes off...
Really?? You cook pasta by a timer? I just assumed most people went by this method:
Fish a noodle out of the boiling pot with your stirring spoon. Quickly pick up the piece of still-scalding pasta and rapidly flip back and forth between the palms of your hands until cool enough to handle. Eat said piece of pasta, focusing specifically on the 'chewy' factor. If still a bit too al dente, continue boiling for an additional 3-5 minutes, and remove from heat...
Anyway, this recipe looks pretty cool. Though I'd prefer to dine on a properly prepared dish first to see if I liked it, before going through all the effort myself...