Drunken Spaghetti with Pepper Confetti
Drunken Spaghetti with Pepper Confetti is a pasta for two that feels a little dramatic in the best way. The red wine gives the spaghetti a deep, savory richness, while the colorful peppers brighten the dish with sweetness and texture.
Ingredients
- 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
Instructions
- 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 spaghetti 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 fragrant. 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.
Nutrition
Calories: 431kcalCarbohydrates: 52gProtein: 8gFat: 10gSaturated Fat: 2gSodium: 64mgFiber: 3gSugar: 4g