Rotwein-Nudeln (Red Wine Pasta With Spring Onions)
At a Glance
- Prep
- 10 minutes
- Cook
- 15 minutes
- Total
- 25 minutes
- Servings
- 4 serving(s)
Categories
- Main Course
- Pasta
- European
- Swiss
- Boil
- Sauté
- Easy
- Onions
Dietary
- Vegetarian
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
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.
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Equipment
Saucepan, Large pot, Colander
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
Instructions
Sauce:.
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.
Add Parmesan, stirring constantly. Season to taste with salt and pepper.
Pasta:.
In large pot combine red wine and water and bring to a boil. Add salt.
Cook pasta al dente, stirring occasionally. Drain.
Serve pasta topped with cream sauce.
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