Creamy Red Wine Spaghetti

Kelly, can you handle this?

Michelle, can you handle this?

Beyoncé, can you handle this?

I don’t think they can handle this!

[name that song!]… because are YOU ready? Can YOU handle this?! Go ahead, start tying your shoes and zipping up your jacket while you finish reading, because you’re about to head straight to the store and buy a bottle of wine.

Unless, of course, you already have everything you need in your pantry – which you VERY WELL MIGHT – because this recipe is so dang easy and requires very little out of the ordinary!

And really, if we’re friends you probably have a bottle of wine, too.

Ok, so CREAMY RED WINE SPAGHETTI! I said it. It’s real. It’s happening.

One of my favorite restaurants in Minneapolis – Bar La Grassa – is the inspiration here. I’m usually partial to ordering their Gnocchi with Cauliflower and Orange (it melts in your mouth!).

However, one fateful day I was with a group that ordered a lot of dishes to share. Which, in case you weren’t aware is my FAVORITE way to do dinner out.

One item on the table was the unassuming dish: red wine pasta.

Holy moly I was sold, and knew that I immediately needed to recreate it at home so I could have it whenever the craving struck (which was often, if I’m being honest…you should be warned).

Why you’ll love Red Wine Spaghetti…

• rich, deep flavor balanced out with earthy pine nuts and salty parmesan cheese
• ready in less than 15 minutes!
• use ingredients you have on hand (again, see wine comment above ;))
• fewer than 10 ingredients needed (closer to 5 depending on how spicy you like things)

Creamy Red Wine Pasta Ingredients

• a bold red wine… see more below!
• olive oil
• garlic
• red pepper flakes (add a lovely kick, but optional if you prefer less spice)
• BUTTER (naturally… what creamy pasta would be complete without butter?)
• parmesan cheese
• toasted pine nuts

Let’s look a little closer: the wine soaks into the pasta leaving it with a rich, bold, wine-infused flavor. Hint: must love wine to love this pasta. Garlic is dispersed throughout, leaving the lovely flavor that only garlic does and is paired with the kick of the red pepper flakes.

For the finale, butter and parmesan are melted in to give the sauce a luscious, creamy finish that is outta this world.

OH AND THEN THE PINE NUTS! I cannot forget about the pine nuts. Toasted until fragrant, they had a lovely crunch to the pasta along with a warm, earthy flavor.

I’ll always and forever add fresh basil to my pasta too. Who’s with me?!

What kind of wine should I use?

I know, it’s the biggest question out there.

Short answer: whichever one you like to drink!

Long answer: a bold, rich red wine. You want to make sure the pasta is super flavorful. I’ve noticed that a lighter red wine doesn’t leave as much of a rich, deep wine flavor to the pasta (but if that’s what you want, obviously go with a lighter red).

A nice merlot is my favorite, but also use one you like to drink, that’s key!

What now?

Go, now! Creamy Red Wine Spaghetti is perfect for an easy weeknight dinner (especially after a long day, am I right?) or for a romantic date-night-in. The possibilities are endless, my dear friend. Remember to leave a comment and snap a photo for social media to share!

Creamy Red Wine Spaghetti

---

• Author: Becca | Fork in the Kitchen
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Print Recipe

Pin Recipe

Description

Rich wine flavored pasta tossed with butter and parmesan to create a creamy red wine sauce and pine nuts. A quick weeknight dinner or romantic date-night-in!

---

Ingredients

• 1 lb. spaghetti
• 1/4 cup olive oil
• 8-10 garlic cloves, sliced
• 1/2 – 1 tsp red pepper flakes (or to taste)
• Salt, to taste
• 2 1/4 cups red wine
• 4 TBSP butter, divided
• 3 TBSP grated parmesan, additional for topping
• 1/3 cup pine nuts
• Optional: fresh basil, for garnish

---

Instructions

1. Bring a large stock pot with generously salted water to a boil; add spaghetti and boil for 3-4 minutes (no longer – just until the pasta bends). Drain and set aside.
2. While waiting for pasta water to boil, heat a large skillet or dutch oven (something that is large enough to add pasta) and add olive oil. Add garlic and red pepper flakes and cook for 2-3 minutes, stirring frequently, until softened. Add salt to taste. Pour in wine and bring to a boil.
3. Once pasta is par-cooked in the water, add to boiling wine and cook over medium heat for an additional 6ish minutes until al dente. If liquid appears to be “drying out” add a bit more wine as needed. Remove pasta from heat and stir in butter and parmesan cheese until melted.
4. While pasta cooks, place pine nuts in a small skillet over low-medium heat. Toast for 3-5 minutes until slightly golden brown, warm, and fragrant. Remove from heat and set aside.
5. Toss finished pasta with pine nuts. Top with additional parmesan cheese and basil as desired. Serve immediately.

Keywords: easy, quick, weeknight, dinner, vegetarian

Recipe Card powered by