Fusilli in Red Wine Sauce – Fusilli al Vino Rosso
In Tuscany and several other regions, of Italy, it is common to cook pasta in wine instead of water. Cooking pasta in wine creates its own sauce and lends a beautiful rosy color to the pasta.
Ingredients
- One (750ml bottle) red wine
- 2 whole Bay leaves
- 1 lb fusilli pasta
- salt and pepper to taste
- 4 tbsp extra virgin olive oil
- Grated or small chunks of Pecorino cheese to taste
- Minced parsley for garnish
Directions
- In a large saucepan, bring the wine and bay leaves to a boil. Add the pasta, lower the heat to a low boil, and cook until the wine is absorbed and the pasta al dente, about 10-20 minutes, depending on the pasta shape.
- Add more wine or hot water a little at a time, if it seems to be getting dry before al dente. If it is too wet when the pasta is almost al dente, raise the heat to high to burn off the remaining liquid and alcohol. Remove and discard the bay leaves.
- When al dente, remove from the heat and stir in the olive oil. Season with salt and freshly ground black pepper or red chili flakes to taste. Serve topped with grated or chunks of Pecorino cheese and parsley.
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