Red Wine Spaghetti

Red Wine Spaghetti

Razzle dazzle your date with this beautiful yet simple spaghetti. Featuring a bordeaux-stained noodle coated with a sophisticated tomato and spice-infused oil and topped off with chunks of marinated feta, pine nuts, and salty Prosciutto, this red wine spaghetti recipe is the ultimate personification of culinary opulence.

Red Wine Spaghetti
The recipe serves 4-6. Cut the recipe in half for the perfect date-night dish. 

1 bottle of cabernet sauvignon
2 cups beef stock
1 box of spaghetti 
4 oil-packed anchovy fillets
1 head of garlic, cloves separated
3/4 cup extra-virgin olive oil
2 calabrian peppers
6 campari tomatoes
1 sprig of rosemary
1 tbsp basil, freshly chopped
Pine nuts, toasted
Prosciutto, torn
Meredith Dairy Marinated Sheep & Goat Cheese 

STEP 1 Combine anchovies, garlic, oil, Calabrian peppers, rosemary, and tomatoes in a large skillet. Cook over low heat and without stirring until the garlic is lightly browned and the tomatoes are blistered for about 60 minutes.

STEP 2 In a large pot, combine beef stock, wine, and sea salt over medium heat and bring to a boil. Add pasta and cook, occasionally stirring, until two-thirds of the liquid is absorbed. 

STEP 3 Add the infused oil mixture to the spaghetti, tossing with tongs until completely coated—salt and pepper to taste.

FIN. Serve hot. Top with fresh basil, toasted pine nuts, prosciutto, and Meredith Dairy Marinated Sheep & Goat Cheese.

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