Red Wine Spagehtti Pepper Confetti
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Red Wine Spaghetti with Pepper Confetti

Red Wine Spaghetti with Pepper Confetti is a simple colorful dish with rich flavors. Basically cutting the ingredients and cooking the pasta with wine.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 2
Author: Marinka


  • 1/4 red bell pepper
  • 1/4 yellow bell pepper
  • 1/4 orange bell pepper
  • 1/2 clove garlic
  • 1 tablespoon extra virgin olive oil
  • salt and pepper
  • 4 ounces spaghetti
  • 1 cup Zinfandel
  • 1/2 tablespoon tomato paste
  • 1/2 tablespoon butter
  • 4 sprigs Italian parsley
  • Parmigiano Reggiano optional


  • Mince the garlic. Cut the bell peppers in small piece. Chop the parsley.
  • Bring a large pot of salted water to a boil. Add the spagehtti and cook for half its required cooking time. Stir occasionally to make sure that it does not stick.
  • Drain the pasta and reserve some of the pasta water.
  • Heat the oil in a skillet, add the garlic and allow it to bake just a little until fragant. Add the small pieces of the bell peppers and bake it for 2-3 minutes.
  • Remove garlic and bell peppers and add the red wine and the tomato paste to the skillet.
  • Increase the heat to simmer and add the spaghetti. Finish the cooking time on the spaghetti according the packaging, until al-dente. If you don't have enough wine, add some of the reserved pasta water. Stir occasionally to make sure all the pasta is submerged in the wine.
  • Add salt and the butter and allow the wine to thicken just a little.
  • Add the garlic and bell pepper into the skillet, tossing to combine.
  • Serve the pasta on plates and sprinkle with the parsley.
  • If you like add some grated Parmigiano Reggiano


Calories: 431kcal | Carbohydrates: 52g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 64mg | Potassium: 346mg | Fiber: 3g | Sugar: 4g | Vitamin A: 43% | Vitamin C: 155.1% | Calcium: 1.2% | Iron: 7.5%