Red Wine Pasta Recipe
As a certified sommelier, I’ll be the first to admit—I was hesitant about cooking pasta in an entire bottle of wine. In our culture, pasta is often paired with rich, savory sauces, not simmered in alcohol! But after seeing this recipe pop up over and over again, I decided to give it a try. And honestly? I was so impressed with how delicious it turned out.
This red wine pasta is not only beautiful to look at (seriously, the color is stunning!), but it’s also incredibly simple to make. It’s the perfect recipe for a quick weeknight dinner when you want something easy yet impressive, but it also works wonderfully for entertaining. Whether you’re hosting friends for a casual meal or looking to wow guests with something unique, this dish checks all the boxes.
My family couldn’t stop raving about how flavorful it was, and they loved the bold color the pasta took on from cooking in the wine. Plus, the combo of Parmesan and pecorino romano cheese adds the perfect balance of creaminess and sharpness.
So if you’re like me and a little unsure about cooking pasta in wine, trust me—this is one recipe worth trying!
*My recommendation for wines to use: Sangiovese, Tempranillo, Nebbiolo, Grenache, or a french pinot noir!
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Red Wine Pasta Recipe
Ingredients:
• 1 bottle of red wine (I used an Italian red blend from @marchesiantinori) *ps if you want to drink a glass with your dinner - be sure to buy 2 bottles of the same wine!
• 1 lb pasta (spaghetti or linguine work great!)
• 2 cloves garlic, finely minced
• 2 tsp crushed red pepper flakes (adjust to your heat preference)
• 2 Tbsp extra virgin olive oil (EVOO)
• 2 cups shredded cheese (I used a mix of Parmesan and pecorino romano)
• Fresh parsley, chopped, for garnish
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Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the minced garlic and crushed red pepper flakes, stirring gently for about 3-4 minutes until the garlic is fragrant (but not browned!).
3. Carefully pour in your bottle of red wine and bring it to a light simmer.
4. Add your pasta directly into the simmering wine. Cook for about 7-8 minutes, stirring occasionally to prevent sticking.
5. The pasta should be al dente by the time most of the wine has been absorbed, leaving it a deep, rich color.
6. Toss in the shredded cheese until melted and creamy.
7. Plate the pasta and top with freshly chopped parsley for a pop of color.
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A Few Notes:
• The wine will not cook out completely in this short cooking time, so please keep that in mind before serving it to children or pregnant friends.
• Feel free to play with the cheese! If you prefer all Parmesan or want to add something creamier like ricotta salata, go for it.
• This recipe pairs perfectly with a simple green salad and crusty bread (plus a glass of the same wine you used to cook the pasta in!).
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Would you try this wine-soaked pasta? I’d love to hear if you give it a go!