Here is a simple way to add some great flavor to jazz up your pasta!
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Wine Infused Pasta
1/4 lb. fettuccine pasta
1/2 bottle cabernet red wine
1/4 cup water
1/2 brown onion diced
8 oz. sliced mushrooms
1-2 cloves garlic minced fine
2 tablespoons butter
1/2 cup grated parmesan cheese
1/3 bunch flat parsley, chop fine
1 tablespoon cornstarch mixed with 1/4 cup water
1-2 tablespoons olive oil
salt and pepper
In a large saucepan, bring wine and water to boil. Add pasta and cook approximately 7 minutes or under the pasta is tender. Save the liquid as you take the saucepan off heat and drain the pasta. You will use some for the wine sauce and reserve the rest and refrigerate to make another batch of pasta in the next few days. Stir in the mushroom mixture and then the parmesan cheese until the ingredients are combined.
In a saucepan combine butter with 1 tablespoon of olive oil over medium heat. Add sliced mushrooms and saute’ over medium heat for a few minutes, then add minced garlic and continue to saute’ for another 2 minutes on low or until the moisture in the pan is absorbed. Add 1/2 cup of the wine you reserved when draining the pasta to the saute’ mushrooms. Stir over low heat for 2 minutes then add the thickening of cornstarch/water. Stir over medium heat until mixture thickens slightly. Place pasta in serving dish and top with shaved parmesan.
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