Sunday, 30 November 2008

Red Wine Spaghetti

This is a great recipe to use when you have some leftover red wine in a bottle from the dinner party the night before like i did. I saw a similar recipe on an italian cooking show once but they didn´t use mushrooms, red peppers, schallots or bacon, but I just threw whatever i had in the fridge in there and it came out very nice. You don´t have to use exactly what I did and you can add whatever you like , but the star is the red wine which gives this amazing taste and color to the spaghetti.

450g Spaghetti
2 garlic cloves, chopped
2 shallot onions, chopped
3-4 anchovy fillets
200g mushrooms, sliced
½ red pepper, sliced thinly
100g bacon, cubed
500ml red wine
handful fresh basil
handful fresh parsley
100g freshly grated pecorino cheese

Cook the spaghetti in boiling salted water for about 7-8 minutes, until nearly cooked. The spaghetti should still be a little firm in the middle because it will continue cooking in the red wine.
Fry the garlic, shallots, anchovy fillets, mushrooms, red pepper and bacon in a hot pan. Cook for 4 minutes.

Drain the spaghetti and add to the pan and toss well. Add the red wine and let it simmer for 6 min. The wine should reduce and the pasta will be fully cooked. Add the fresh herbs and grated pecorino cheese and toss well together. Take off the heat and serve.

3 comments:

Mickle in NZ said...

What a great idea. And with pecorino, one of my favourites - I prefer pecorino to parmesan.

Keep warm

Anonymous said...

Love this recipe. I will try it after my next dinnerparty.....I always have leftover red wine.

Suzan

Guðmundur Birkir Pálmason said...

Yeah people forget sometimes about pecorino cheese, it has this sweet and nutty flavor. Works great as dessert with honey and walnuts.