Rotwein-Nudeln (Red Wine Pasta With Spring Onions)

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• Sauce

• 1  tablespoon butter or 1  tablespoon olive oil
• 2  bunches green onions, sliced (spring onions, about 300 g.)
• 1  pinch cinnamon
• 1 1⁄4 cups heavy cream
• 1⁄2 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.