If you’re seeking a way to infuse your Valentine’s Day dinner with more romantic hues, this simple pasta dish will redden up your table right quick.
By Amanda Marsteller
There isn’t much that can’t be improved by a tipple or two, especially when the drink in question is scarlet red wine. If you’re seeking a way to infuse your Valentine’s Day dinner with more romantic hues, this simple pasta dish will redden up your table right quick. Most importantly, you’ll still have wine left over for drinking out of a proper glass afterwards. I find that adding water to the cooking liquid mutes the red wine flavor, so if you can, boil the pasta in straight wine without diluting it. In addition, adding even more wine to the bacon and garlic helps continue that flavor in the pan sauce, as it would be a shame to let all that crimson quality slip away. The end result is a savory, slightly tangy and ultimately schnockered spin on celebratory linguine. Forks and bottoms up!
- 3 cups red wine plus ¼ cup
- ½ pound linguine
- 4 slices bacon
- 1 clove garlic, minced
- Dash red chili flakes
- ¾ cup grated pecorino romano
- 2 tablespoons chopped parsley
- Salt the 3 cups of red wine and bring it to a boil in a pot.
- Add in the linguine and cook to al dente.
- Meanwhile, slice the bacon strips into lardons and fry them in a pan until crisp over medium heat.
- Add in the garlic and saute for another minute.
- Drain the pasta when it's finished cooking.
- Add the extra ¼ cup of red wine to the bacon and garlic and turn up the heat until it simmers.
- Add the cooked pasta to the pan along with red chili flakes and the pecorino romano, stirring to incorporate.
- At the last minute, add in the chopped parsley and serve.