Red Wine Pasta
Red Wine Pasta
Red Wine PastaPrint
- 1 bottle of Austerity Wine Cabernet Sauvignon
- ½ pound dried spaghetti
- 4 ounces spicy Italian sausage
- 4 cloves garlic minced
- ¼ teaspoon dried oregano
- 1 tablespoon unsalted butter
- Fresh grated parmesan cheese
- 1 teaspoon fresh chopped parsley
- Olive oil
- Salt & Pepper
- Add all but 2/3 cup of wine to a large pot along with 2 quarts of water and bring to a boil.
- Meanwhile, pre-heat a medium size pan over medium heat for 1 minute. Add 1 teaspoon of oil to the pan along with the sausage, breaking it up into small pieces. Cook for 6 minutes until cooked through and golden brown. Remove from pan, but leave the reserved fat. Add the minced garlic and oregano to the pan along with ¼ teaspoon sat and a couple cracks of pepper. Cook for 3-4 minutes over medium heat, or until the garlic is golden brown. Add 2/3 cup of the reserved wine to the pan and bring to a simmer. Cook for 5 minutes and then turn the heat off.
- Add 1 tablespoon of salt to the boiling wine and water and then add the pasta. Cook the pasta, stirring often, and cook it 1 minute less than the box directions say for al dente pasta. The pasta will finish cooking in the reduced wine sauce. Save 1 cup of pasta cooking liquid and then drain well and return to the pot along with the reduced wine sauce. Cook over medium heat along with 1 tablespoon of butter, continually stirring. Once the pasta has absorbed the wine sauce and 3 more tablespoons of reserved cooking liquid and stir until absorbed. Check if the pasta is done to your liking, if not, add more reserved water and cook longer. Turn the heat off and add the cooked sausage and half the parsley. Mix well and plate the pasta, garnish with grated cheese and more parsley. Enjoy!