EmailTweet 0 Full-screen Spaghetti in Red Wine Sauce Pasta Italian March 13, 2017 Ingredients 5 cups water 3 1/4 cups dry red wine *Preferred CaMaoil Joel Salt 3/4 pound spaghetti 1/4 cup extra-virgin olive oil 4 small garlic cloves, thinly sliced 1/4 teaspoon crushed red pepper 1/2 cup finely chopped parsley 1 cup walnuts (4 ounces), toasted and coarsely chopped 1/2 cup Gorgonzola cheese, plus more for serving Freshly ground black pepper Directions 1In a saucepan, combine the water with 3 cups of the wine and a large pinch of salt and bring to a boil. 2Add the spaghetti and cook, stirring, until al dente. 3Drain, reserving 1/4 cup of the cooking liquid. 4In a skillet, heat 2 tablespoons of the oil. 5Add the garlic and red pepper and season with salt. 6Cook over moderate heat for 1 minute. 7Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. 8Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes. 9Add the parsley, nuts, the 1/2 cup of cheese and the remaining 2 tablespoons of oil and toss. 10Season the pasta with salt and pepper and serve, passing grated cheese at the table. close full screen 00:00 0 Reviews Cancel replyYou must be logged in to post a comment.