Saturday, May 21, 2011
Red Wine Fettuccini and White Wine Roasted Chicken
Have you heard the saying “I love to cook with wine and sometimes I put it in the food”? I love that saying and I do often cook put wine in my food but have I ever used a full bottle on one recipe? Never until I came across this one! I admit, at first glance, this pasta might be a bit unappetizing as it looks like worms but I promise you, you’ll want to get over that!
Let’s start by saying I don’t think I would normally be so quick to jump on a recipe that requires 750 ml of red wine…I’d much rather drink it! However, we had some leftover from the wedding reception, and by some, I mean a lot! So I decided that this would be a great start to using it up. And it was a hit! The red pepper flakes add just enough of a bite. And pasta is so fully flavored by the wine. I was a little skeptical at how well we would be able to taste the wine but it is evident! The pasta turns a beautiful purple color and it all blends together so well!
This dish would be extremely wonderful by itself. However, we received a nice roasting pan for a wedding gift and I was dying for a reason to use it! I’m a huge fan of store-bought rotisserie chickens and I was hoping that I could recreate the flavor of one of those. It did turn out really great and the beauty is that you can control what ingredients are used. I used every herb that I could find in my spice cabinet but you can use whatever you like or have on hand. Fresh herbs would be lovely but I used all dried. It was a pretty messy venture but completely worth it! Side note: make sure you let the chicken rest for 15 minutes after taking it out of the oven…you will have juice everywhere if you don’t (I’m saying this from experience!)
Red Wine Fettuccini (printable version)
4 cups fresh broccoli florets
1 pound fettuccini noodles
750 ml red wine (I used Cabernet Sauvignon)
1 tsp. granulated sugar
4 garlic cloves, finely minced
1 tsp. red pepper flakes
1/3 cup olive oil
Salt and pepper to taste
1/2 cup freshly grated parmesan cheese
Bring a large pot of water to boil over high heat. Blanch the broccoli in the boiling, salted water for two minutes then submerge in an ice bath, reserving the cooking water.
Return the cooking water to a boil and cook the fettuccini for five minutes, stirring occasionally. (The pasta will not be cooked all the way.)
Drain the pasta and water, add wine and sugar to pot and return to heat, bring to a boil. Add the pasta to the wine and stir vigorously to break up any pieces that are stuck and to ensure that the pasta doesn’t stick to the bottom of the pan. Ensure that the pasta is coated with the wine.
Continue to boil over high heat, another 6-7 minutes until pasta is al dente. Most of the wine will be absorbed.
As soon as the pasta is added to the wine, heat the olive oil in a large, heavy skillet over medium heat. Add the garlic and red pepper flakes and cook until very fragrant and the garlic turns golden brown. (About five minutes.) 6. Add in the broccoli and coat with oil and garlic. Add salt and pepper to taste and stir occasionally. Increase heat to high and add fettuccini to broccoli in the large pan. Cook 2-3 minutes more, stirring often, until wine is absorbed. Remove from heat and add parmesan cheese.
Click here for the White Wine Roasted Chicken Recipe!