Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Alessandro Giuntoli's Pasta With Red Wine Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 3

Ingredients:
1/2 Cup(s) Extra-virgin olive oil
1 Tablespoon(s) Minced garlic
1 Teaspoon(s) Red pepper flakes, or to
taste
Salt
1 Pound(s) Spaghetti
Freshly ground black pepper
to taste
1 Bottle Red wine such as
Chianti Classico
1 Tablespoon(s) Butter
Directions:
Bring a large pot of water to a boil. Place oil, garlic and red pepper
in a large, deep skillet. When water boils, salt it and add pasta;
turn heat under skillet to high. Cook pasta as usual, stirring. As
soon as garlic begins to brown, sprinkle it with some salt and pepper
and add 3/4 of the bottle of wine (a little more than 2 cups); bring
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 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 immediately. Yield: 3 servings. Recipe Source: St. Louis
Post-Dispatch - 07-13-1998 By Mark Bittman, New York Times News
Service Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 601
Calories From Fat: 53
Total Fat: 6.2g
Cholesterol: 10.2mg
Sodium: 110.3mg
Potassium: 358.1mg
Carbohydrates: 114.3g
Fiber: 5g
Sugar: 4.1g
Protein: 20g


Scale this recipe to Servings [?]