Spaghetti Al Vino Rosso
I love this recipe because it is simple and easy to prepare and always strikes a 5 stars. I got this recipe from my friend and great host Annalisa. Tip: always keep a cup of cooking water aside, you can add it when heating the pasta to prevent it from drying out. Tip: wines suitable for this recipe: Merlot, Barbera, Brunello, Chianti or Barbaresco. Tip: Take a portion of linguine with a large fork and roll them up against a ladle to make a nest. Place the pecorino shavings on top. Wines suggested by Giovanni Miriano, lawyer by chance… wine taster by vocation! - Alto Adige, St. Magdalener Huck Am Bach - Cantina produttori di Bolzano: any year is fine, this is a light red made with schiava and lagrein grapes. It is a perfumed and fruity easy-drinking wine (€12,00). - Foradori 2009 Teroldego. A red wine with a hint of ripe fruits of the forest: blackberry, blueberry and blackcurrant. 2009 is the best year ever (€ 14/17).
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.