Spaghetti Al Vino Rosso
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 30 g butter
- 1 leek
- 400 ml red wine
- 400 g spaghetti, alla chitarra
- 50 g grated pecorino romano cheese, shavings
- pecorino cheese, shavings
- salt & pepper
- ground nutmeg
- 1 teaspoon sugar
directions
- Wash the leek and slice it thinly and place it in a pan with the butter.
- Sauté with the lid on (add a little water if necessary) until soft.
- Add wine, nutmeg, sugar and salt.
- Let it boil gently, until it thickens.
- Homogenize the sauce with an immersion blender.
- Cook the pasta al dente.
- Drain the pasta and put it in the pan with the ‘drunken sauce’.
- Sprinkle with grated pecorino and heat.
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