Menu
Cart 0

Pasta Royale

Posted by Monica Yu on

Spring is always a great time to add vibrant colors of fresh seasonal produce to your dishes. This exciting recipe for Pasta Royale, serves up vivid warm hues of deep purple, bright yellow and fiery orange. With this recipe, the undercooked pasta is further cooked in a full bodied red to bring the unmistakeable flavor of wine right into the dish. Also, because you can't dine like royalty without a full chalice, we suggest pairing this dish with organic Château La Tour de l’Evêque “Petale de Rose” Côtes de Provence to counterbalance the robust red wine flavors with fresh fruit flavors and a nice dry finish.Serves 4–6 peoplePasta Ingredients:

  • 1 pkg of Linguine
  • 1 bottle cheap Red Wine (Zinfandel, Shiraz, Cabernet or Merlot recommended)
  • 1 tbsp of Sugar
  • 1 Orange Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 cup Olive Oil
  • 4–5 Garlic Cloves, minced
  • 1–2 tbsp Red Pepper Flakes *optional
  • Salt and Pepper to taste
  • Your favorite garnishing cheese
Pasta Instructions: 
  1. Start a large pot of water on the stove top and bring to a boil.
  2. Once boiling, salt the water and add the linguine.
  3. Boil the pasta for about 5 minutes until the pasta starts to become pliable.
  4. While the pasta is boiling, add the full bottle of wine to a large sautee pan bringing the wine to a low boil.
  5. Dissolve the sugar into the wine once lightly boiling.
  6. When the linguine has started to become pliable, strain the pasta the carefully add it to the low boiling wine. The pasta must be very undercooked when you begin this step this.
  7. Coat the pasta in the wine making sure it is totally submerged in the skillet. Stir the pasta every so often and keep at a low boil until all of the wine has been absorbed.
  8. Separately, julenne and sautee the peppers with the red pepper flakes and minced garlic cloves.
  9. Once all of the wine has been absorbed and the pasta is fully cooked, turn off the heat and drizzle the olive oil onto the pasta folding it in with the cooked peppers until its evenly coated.
  10. Garnish with cheese.
Recipe contributed by Leo Coulourides, our Culinary Specialist and inspired by Micheal Chiarelo's Red Wine Pasta.

Share this post



← Older Post Newer Post →

Sale

Unavailable

Sold Out