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One-Pot Red Wine Pasta

Try this tantalizing vegetarian pasta made with Ménage à Trois Decadence Cabernet Sauvignon.

Plate of one pot red wine pasta with basil and parmesan cheese.
The notoriously romantic Italian language is here to tantalize our tastebuds with a dish that lingers on the tongue: Spaghetti All’Ubriaco. While the English translation (drunken spaghetti) is not quite as eloquent, we assure you, this dish tastes as good as its given name sounds. Cooked in Ménage à Trois red wine instead of water, this one-pot meal is easy to prepare—and even easier to clean up.

Ingredients

  • 16 oz. pasta
  • 1 small white onion
  • 2 garlic cloves
  • fresh basil sprigs, and chopped basil for serving
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 2 1/2 cups vegetable stock
  • 2 cups Ménage à Trois decadence Cabernet Sauvignon
  • 3/4 cup water
  • Salt and pepper
  • 1/2 cup parmesan cheese to serve

Directions

  1. Finely cut the onion and mince the garlic. Add all ingredients (except the Parmesan cheese) to a large pot. Bring to a boil. Reduce the heat to a low boil and cook for 7-8 minutes, stirring occasionally.
  2. Once the noodles are cooked through, remove the bay leaf and basil sprigs before serving. Top with a little more pepper and basil, then add the cheese. Serves 4-5.
Explore Ménage à Trois Decadence Cabernet Sauvignon
Ménage à Trois Decadence Cabernet Sauvignon

Ménage à Trois Decadence Cabernet Sauvignon

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