I don’t know about you, but I love carbs! Pasta is one of my favorite ways to consume carbs, and it’s so flexible. It can be simple or complex, and you can make it into a side dish or a main course, which is what I’m going to do today. A big plate of pasta and a glass of wine is a nice, quick meal my husband and I love. This One-Pot Red Wine Pasta might even save me a step since the wine is in the pasta. Or not–I’m pretty sure I’ll still need a glass of wine with it, but a little extra wine flavor can’t hurt, right? Nope!
Favorite part about cooking with wine: drinking the remaining wine with dinner. Wine and I are best buds.
The Ingredients
While there aren’t a ton of ingredients in this recipe, I had to shop for most of them. The good news is nothing was hard to find or spendy.
Although I did find white onion, they were on the large side. I kind of made my own small white onion by using half of the large one pictured below.
And let’s talk wine. I usually keep boxed wine around because my husband isn’t a wine drinker, I don’t drink it that often, and I mostly use it for cooking. This recipe uses 2 cups of wine, and a 750 ml bottle (the standard size) is a little over 3 cups. That’s just enough for the pasta and a glass or two of wine to go with it. So buy a bottle and enjoy, knowing there won’t be any leftovers wasted.
The Process
I keep finding easy recipes, and this one is no exception. How easy was it? Well, it only required a little bit of chopping and some measuring. I had it prepped and on the stove cooking in just a few minutes. Here’s how I spent my time:
- 7 minutes to prep
- 8 minutes to bring to a boil (my vegetable stock had been in the refrigerator)
- 8 minutes to cook
- 22 minutes total
I’m sure I would have shaved off a few minutes if the vegetable stock had been at room temperature when I started. I had opened the carton the day before, and it had been stored in the refrigerator overnight.
I will confess that I didn’t think this one was going to work after I added the wine, vegetable stock, and water to the pot. The liquids submerged the other ingredients, and I had doubts as to whether the pasta could absorb it all. But 8 minutes later I had al dente linguine in a creamy purplish sauce. That’s right, pasta with no draining required. Love it!
I served my One-Pot Red Wine Pasta with shredded parmesan cheese and a little chopped basil. I don’t think I cut the onion up finely enough, but otherwise what I ended up with was very close to the photos with the recipe.
