One-Pot Red Wine Pasta
Try this tantalizing vegetarian pasta made with Ménage à Trois Decadence Cabernet Sauvignon.
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
- 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.
- 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.
