Rotwein-Nudeln (Red Wine Pasta With Spring Onions) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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 |
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.
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