Spaghetti in Red Wine Sauce


March 13, 2017


5 cups water

3 1/4 cups dry red wine *Preferred CaMaoil Joel


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


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.


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