10/8

One-Pot Red Wine Pasta

Food, Hot, Meal Ideas, Pasta, Savory
By Emma Chapman

Red Wine One Pot Pasta (click through for recipe)I just love one-pot meals. Sure I love the ease of just throwing everything in a pot and waiting for my dinner to be ready. But what I love most of all is having less dishes. I really, really dislike washing dishes. It just gets old, right? Plus you get the pruny hands and leftover cooking smells. No good.

Cooking comes with dishes. It’s the dark side of the moon. Or whatever. I mean, dishes happen and it’s generally worth it, but a few less dishes is always a nice thing.

Red Wine One Pot Pasta (click through for recipe) I first fell in love with one-pot pasta back when I made this version. And I love that you can vary this dish in all sorts of ways. One of my current favorites, that I thought I’d go ahead and share with you, involves cooking the pasta in red wine.

Favorite part about cooking with wine: drinking the remaining wine with dinner. Wine and I are best buds. 🙂

Dry pastaOne-Pot Red Wine Pasta, serves 4-5

16 oz. pasta (love these little nests of fettuccine, easy to add to a pot without breaking the noodles)
1 small white onion
2 garlic cloves
2 sprigs of fresh basil
1 bay leaf
2 tablespoons olive oil
2 1/2 cups vegetable stock*
2 cups red wine (any kind you prefer to drink)
3/4 cup water
salt + pepper
1/2 cup Parmesan cheese to serve

*I use vegetable stock most of the time as I don’t often eat chicken or beef. Using vegetable stock will turn your pasta a purple-ish brown once it’s cooked. If you use chicken (or seafood) stock, the noodles will have a slightly different color than mine (more purple than brown). You can use whatever stock you prefer or have on hand, but I think vegetable or chicken would work best for this dish.

One pot red wine pasta Finely cut the onion and mince the garlic. Add all ingredients (except the Parmesan cheese) to a large pot. Bring to a boil.

One pot red wine pastaReduce the heat to a low boil and cook for 7-8 minutes, stirring occasionally. Once the noodles are cooked through, remove the bay leaf and basil sprigs before serving.

Red Wine One Pot Pasta (click through for recipe) Top with a little more pepper and the cheese. If you have extra basil, go ahead and toss that on as well. Why not? Live large. 🙂 Enjoy! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions. 

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One-Pot Red Wine Pasta

Servings 4

Ingredients

  • 16 oz. pasta love these little nests of fettuccine, easy to add to a pot without breaking the noodles
  • 1 small white onion
  • 2 garlic cloves
  • 2 sprigs of fresh basil
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 2 1/2 cups vegetable stock*
  • 2 cups red wine any kind you prefer to drink
  • 3/4 cup water
  • salt + pepper
  • 1/2 cup Parmesan cheese to serve

Instructions

  1. *I use vegetable stock most of the time as I don't often eat chicken or beef. Using vegetable stock will turn your pasta a purple-ish brown once it's cooked. If you use chicken (or seafood) stock, the noodles will have a slightly different color than mine (more purple than brown). You can use whatever stock you prefer or have on hand, but I think vegetable or chicken would work best for this dish.
  2. Finely cut the onion and mince the garlic. Add all ingredients (except the Parmesan cheese) to a large pot. Bring to a boil.
  3. Reduce the heat to a low boil and cook for 7-8 minutes, stirring occasionally. Once the noodles are cooked through, remove the bay leaf and basil sprigs before serving.

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