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Pasta with wine sauce


Boil the pasta, drain, then mix with a little olive oil. Grate the pepper, carrot and onion. Grind the garlic. Mix the minced meat with the vegetables and fry together. When they are ready, add the tomato juice, the glass of red wine and season to taste. Let it boil for a few more minutes.

Mix with pasta and a little parmesan cheese.


A consistent, creamy sauce with a rich taste, perfect for an Italian-inspired breakfast. Tomatoes, basil, pepper perfectly complement the complex taste of the pancetta with their fresh flavors. A portion of penne with creamy tomato sauce and pancetta is prepared quickly and the result is delicious.

Ingredients (for 4 servings):

350 grams of pens
200 grams diced pancetta
2 cloves garlic, sliced
120 ml cream
250 grams of tomato sauce
60 ml white wine
1 tablespoon olive oil
1 teaspoon basil (dry or fresh)
salt and pepper
grated parmesan for serving

Method of preparation

Boil the pens in salted water as indicated on the package. Observe the cooking time to keep them al dente.

In parallel, brown the pancetta cubes in an oil-free pan until they become slightly crispy. Take them out of the pan and set them aside.

In the same pan, heat the olive oil and lightly brown the garlic for about 30 seconds. Add over the tomato sauce, wine and cream. When it starts to boil, move the pan over low heat, add salt, fresh pepper and basil, and leave for 4 minutes, stirring constantly. Take the pan off the heat.

Strain the pasta and add the sauce from the pan over them. Sprinkle the pancetta cubes, then mix well.

Serve immediately with grated Parmesan cheese, basil and fresh pepper!

Tips

For this recipe you can use any type of tubular pasta, such as rigatoni, ziti, manicoti or pipate rigate. Also, instead of pancetta you can opt for bacon.

Our recommendation

We used a wine from Gorgandin, Aromatic Traminer, which you can buy directly from their website.


Pasta with peasant sauce

Boil pasta water in a large pot. Peel and chop the onion, then peel and crush the garlic. Fry in oil, over medium heat, stirring occasionally, about 4 minutes, until onion is soft.

Coarsely chop the sausages, or remove the skin and crush them with a fork. Add to the pan and stir over high heat for 7 minutes until golden brown.

Add cognac, wine or chicken broth together with the tomatoes in the box and season to taste. Bring to the boil, simmer and simmer for 10 minutes, stirring occasionally.

When the water boils, add the pasta, boil for 6-7 minutes, then add the peas and a pinch of salt, bring to the boil again and boil everything for 4-5 minutes, until the pasta is al dente.

Meanwhile, clean, wash and chop the chives.

Drain the pasta and peas and mix with the tomato sauce. Taste and match with salt and pepper, garnish with chives and serve with freshly grated Parmesan cheese.


Method of preparation

Wash the chicken breast, wipe well with absorbent towels and then cut into suitable strips. Sprinkle with salt and pepper, mix and set aside a little.

Put 2 lg of olive oil in a frying pan and heat. Cook the chicken breast on all sides for about 5 minutes until the meat is white. Remove from the pan on a plate and set aside.

Wash the mushrooms and cut them into slices. Peel an onion and cut it into scales. Peel a squash, grate it and slice it.

Put the rest of the oil in the pan in which the chicken was hardened, then put the mushrooms and let it cook for 4 minutes. Add onion and garlic. Allow to harden until soft and translucent, then pour the wine. Leave for 1-2 minutes then add butter and flour. Stir continuously, taking care not to burn, then slowly pour the water, stirring until a sauce is obtained. Season with salt, pepper and paprika and let it boil a little until the sauce becomes creamier.

Add the chicken pieces, thyme sprigs and leave on the fire for about 6-8 minutes, then add the cream at the end. Mix well, leave for another 2-3 minutes and turn off the heat.

Meanwhile, boil the pasta according to the instructions on the package. At the end they drain, but do not rinse.

Place a portion of pasta on the plate and place the sauce with the meat and mushrooms on top. Sprinkle chopped green parsley on top and serve.


Pasta with peasant sauce

Boil pasta water in a large pot. Peel and chop the onion, then peel and crush the garlic. Fry in oil, over medium heat, stirring occasionally, about 4 minutes, until onion is soft.

Coarsely chop the sausages, or remove the skin and crush them with a fork. Add to the pan and stir over high heat for 7 minutes until golden brown.

Add cognac, wine or chicken broth together with the tomatoes in the box and season to taste. Bring to the boil, simmer and simmer for 10 minutes, stirring occasionally.

When the water boils, add the pasta, boil for 6-7 minutes, then add the peas and a pinch of salt, bring to the boil again and boil everything for 4-5 minutes, until the pasta is al dente.

Meanwhile, clean, wash and chop the chives.

Drain the pasta and peas and mix with the tomato sauce. Taste and match with salt and pepper, garnish with chives and serve with freshly grated Parmesan cheese.


Crayfish tails in wine and garlic sauce

When it starts to boil, put the crayfish, wash well under running cold water.

Let it boil for a few minutes, until the crayfish change color, becoming a very beautiful orange.

Remove the crayfish to a plate, allow to cool,

then the meat is removed from the tail, which is actually of interest to us.

The head is removed first,

then very lightly the tail shell.

and quench with 100 ml of white wine.

Serve immediately, with the wine sauce formed.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Pasta with wine sauce - Recipes

- 5 tablespoons Floriol Omega 9 oil

- 1 kg of minced beef

- 5 cloves of garlic, sliced

- 1/2 teaspoon fennel seeds

- 1/4 teaspoon pepperoncino

- 2 tablespoons tomato paste

- 2 tablespoons of balsamic vinegar

- 800 g pasta of your choice (tagliatelle, penne, fusilli, etc)

1. Heat 3 tablespoons of Floriol Omega 9 in a deep pot.

2. Add the minced meat and season with salt and pepper.

3. Cook until it turns brown.

4.Move the minced meat in a separate bowl.

5. Heat 2 more tablespoons of Floriol Omega 9 oil.

6. Saute onions, garlic, fennel seeds and pepperoncino.

7. Add the tomato paste, then the wine.

8. Cook until the smell of alcohol has disappeared.

9. Add the peeled tomatoes, water, thyme, bay leaf, balsamic vinegar and minced meat.

10.Mix to combine everything, then reduce the flame and cook covered everything for at least 2 hours stirring occasionally, until the sauce has dropped.

11. Boil the pasta so that it is al dente and then place them over the low sauce and mix gently so that the sauce blends between them.


500 g of short pasta (penne, fusilli, macaroni, etc.)
50g butter, 100 g cheese or parmesan
4 large tomatoes
4 cloves of garlic
1 red pepper, 1 tablespoon olive oil
2 chicken legs or 1 turkey leg
2 teaspoons dried oregano
1 teaspoon of salt (if the little one is over a year old)

Bring the pasta to a boil. Separately, boil the chicken or turkey legs with half a teaspoon of salt. In the robot, mix a tomato paste (you can put them with the peel), garlic, 1/2 teaspoon of salt, peeled red pepper, oregano. When the thighs are cooked, debone them, cut them into very small pieces. Add the meat and the juice left over from boiling (no more than one cup) over the tomato mixture and put everything in the hot oven for 20 minutes. Meanwhile, remove the pasta and let it drain, add the butter over them, mix and cover. When the sauce has dropped enough to look like a creamy paste, take the tray out of the oven, add the sauce over the pasta, grate a little cheese or sprinkle with Parmesan. Good appetite!


Pasta with wine sauce - Recipes

If you are out of ideas and do not know what to cook, then we suggest you discover a special variant of pasta with lemon. The recipe was shared by actress Courteney Cox, from the series "Friends" and soon went viral online.


Video: Easy Spaghetti Carbonara. Gennaro Contaldo (January 2022).