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 Red Wine Pasta #2 #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.
Well I made this with a Concord wine that was undrinkable. My Boyfriend said â€œdifferentâ€� but later said he would probably be craving it in a few weeks. We decided next time to use a better wine and Iâ€™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