Rotwein Nudeln Red Wine Pasta with Spring Onions
Elevate your pasta night with Rotwein Nudeln, a unique and flavorful Red Wine Pasta with Spring Onions that’s as visually stunning as it is delicious. In this elegant yet approachable dish, spaghetti or linguine is cooked directly in a vibrant blend of dry red wine and water, infusing the noodles with rich, ruby-red color and a subtle depth of flavor. Sautéed spring onions and garlic create a fragrant base, enhanced by a kick of red chili flakes for gentle heat. Finished with fresh parsley, a sprinkle of Parmesan cheese, and a touch of reserved pasta water for a silky sauce, this recipe highlights bold, gourmet flavors with minimal effort. Perfect for a cozy weeknight dinner or an impressive date night meal, this red wine pasta is sure to captivate both the eyes and the palate.
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Recipe Information
Ingredients
- 400 g Spaghetti or linguine
- 500 ml Dry red wine
- 500 ml Water
- 4 stalks Spring onions
- 2 tbsp Olive oil
- 2 pieces Garlic cloves
- 1 tsp Red chili flakes
- 50 g Grated Parmesan
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Fresh parsley
Instructions
Bring a large pot of 500 ml water and 500 ml red wine to a boil. Add 1 tsp salt to season the liquid.
Add the spaghetti or linguine to the boiling wine-water mixture and cook until al dente, as per the package instructions. Stir occasionally to prevent sticking.
While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat.
Chop the spring onions into thin slices, separating the white and green parts. Mince the garlic cloves.
Add the white parts of the spring onions and the garlic to the skillet. Sauté for 2-3 minutes until fragrant and slightly softened.
Stir in 1 tsp of red chili flakes, 0.5 tsp black pepper, and an additional pinch of salt, if desired.
Once the pasta is cooked, reserve 1 cup of the pasta cooking liquid, then drain the remaining wine-water mixture.
Add the drained pasta to the skillet, tossing to combine it with the spring onion mixture. Gradually add a splash of reserved pasta water to create a silky sauce, if needed.
Stir in half of the finely chopped green onion tops and 2 tbsp of freshly chopped parsley for a fresh pop of flavor.
Serve the pasta hot, topped with the remaining green onion tops and a generous sprinkle of grated Parmesan cheese.
Nutrition Facts
Calories |
1535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 27 mg | 9% | |
| Sodium | 4323 mg | 188% | |
| Total Carbohydrate | 158.0 g | 57% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 7.5 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 584 mg | 45% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1275 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
