Spaghetti cooked in red wine is a pretty traditional Italian dish, but since I had left over Perciatelli noodles from a previous recipe…I decided to use them instead. It turned out great! The pasta is flavorful and colorful/beautiful.
This is also great to serve family style, which would make 6 generous side servings. It would be delicious along side chicken wrapped in prosciutto!
Red Wine Perciatelli with Spinach – 4 servings
10 ounces frozen spinach
1 lb Perciatelli
1 bottle red wine
1 teaspoon sugar
4 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
1/3 cup olive oil
Kosher salt and freshly ground black pepper
1/2 cup freshly grated Parmigiano-Reggiano
First prepare the spinach according to package instructions, and after straining in a colander – press between paper towels. Set aside.
Bring salted water to a boil and cook perciatelli, stirring occasionally, for about 5 minutes, the pasta will not be fully cooked. Drain in the colander. Return to the empty pot and place on stovetop. Add wine and sugar to pot and boil for 2 minutes. Add perciatelli and shake the pot to prevent the pasta from sticking. Carefully stir with tongs until pasta is coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes. The pasta will now be al dente.
After adding the perciatelli to the wine mixture, cook garlic and red pepper flakes in oil in a large saute pan over medium low heat, shaking pan occasionally, until the garlic is pale golden, about 5 minutes. Add the spinach, salt, and pepper and cook, stirring, 1 minute.
Increase the heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in parmigiana.
Seperate between 4 bowls, and serve extra parmigiana at the table.