Rotwein-Nudeln (Red Wine Pasta With Spring Onions)

swissms's Note:

Rotwein-Nudeln Mit Fruehlingszwiebeln, from a Betty Bossi cookbook (Switzerland). A Swiss friend prepared this for me when I was living overseas. It is a simple but tasty dish. The salt helps the pasta absorb the red wine color. I have translated the recipe from German so it may need some tweaking.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

Sauce

• 1 tablespoon butter or 1 tablespoon olive oil
• 2 bunches green onions , sliced (spring onions, about 300 g.)
• 1 pinch cinnamon
• 1 ¼ cups heavy cream
• ½ cup freshly grated parmesan cheese

Pasta

• 1 liter merlot or 1 liter other red wine
• 2 1⁄8; cups water
• 1 tablespoon salt
• 14 -18 ounces fettuccine pasta or 14 -18 ounces other dry pasta

Directions:

1. Sauce:.
2. In saucepan, heat butter over medium heat. Add green onions and saute until softened. Add cream and cinnamon and bring to boil. Let simmer 5 minutes.
3. Add Parmesan, stirring constantly. Season to taste with salt and pepper.
4. Pasta:.
5. In large pot combine red wine and water and bring to a boil. Add salt.
6. Cook pasta al dente, stirring occasionally. Drain.
7. Serve pasta topped with cream sauce.

Reviews

[KateL]

Excellent balance of flavorful (wine) pasta with contrasting white alfredo sauce with the blessed sliced green onions. If you have an otherwise beige dinner, check this out! I use sauces and dressings as an accent, using the least amount needed to set off the dish, so I didn't need to feel guilty. Still, I will experiment on ways to make a very tasty sauce but diminish the sinful elements. I had previously made Recipe #353717 #353717, but this turned out an even more intense deep burgundy. The liquid amounts are sufficient to cook the pasta; I used two $6.99/ 750-ml bottles of Australian Yellowtail Merlot, which left me 500 ml of nice drinking wine for my meal. By all means, keep the abundance of sliced green onions; they flavor the sauce and make this dish sing. The cost of the wine is the cost of garnishing; everyone needs to shake things up once in a while! Thanks for sharing this recipe, I shall definitely make this again! Made for Spring 2009 Pick A Chef.

[Chef #1155922]

Well I made this with a Concord wine that was undrinkable. My Boyfriend said “different� but later said he would probably be craving it in a few weeks. We decided next time to use a better wine and I’m sure it will be much better. We also have an allergy to onions so I substituted celery and added some mushrooms. Experiment was a success and the wine was put to good use. Thanks