pasta & red wine
this is vinofaerie's recipe, but i'm posting it for her!
Please remember all measurements are approximate and season to taste.
1 bottle cabernet sauvignon. You’re not going to use all, maybe half
5 6oz cans of tomato paste
3 or so small cans of tomato juice or sliced tomatoes with juice, your choice
butter
mushrooms
minced garlic
olive oil
chipotle pepper seasoning
basil
all seasoning
chopped onion
raw shrimp
pasta of choice (I prefer wheat)
You’ll need about 2 skillets and 2 pots for this.
First pour about 2 glasses worth of wine into large pot. Put on the lowest heat temperature you can set it on to simmer and cook out the liquor. Stir occasionally while you put olive oil, butter, chipotle, all seasoning and onion in a large skillet. You’re going to cook the shrimp in here so make sure there’s enough butter and olive oil to soak it and seep into the shrimp. While cooking the shrimp continue to stir the wine and when it has simmered for a while add the tomato paste until well blended. When shrimp are done drain all liquid from skillet and cut shrimp to a size you can eat if they’re not already. In same skillet or different one sauté cut mushrooms of your choice with garlic and just enough butter to cook everything. When cooked add to paste/wine mixture along with shrimp. Add basil and whatever other seasoning you like with spaghetti and add tomato juice/sliced tomatoes until it’s the consistency you prefer for spaghetti sauce. Let simmer while you cook the pasta to let the flavors mix.
Tips:
I prefer chipotle to cayenne because it has spice as well as flavor but you can use either.
Add other fillers to the sauce to give it more body like zucchini or squash, they complement it well.
Of course drink the rest of the bottle with the pasta. Or a nice Chianti like I did J
This is a great recipe to use if you opened a bottle of red one night and didn’t drink it all. Since reds don’t sit well after 24 hours they’re good to cook with.
Please remember all measurements are approximate and season to taste.
1 bottle cabernet sauvignon. You’re not going to use all, maybe half
5 6oz cans of tomato paste
3 or so small cans of tomato juice or sliced tomatoes with juice, your choice
butter
mushrooms
minced garlic
olive oil
chipotle pepper seasoning
basil
all seasoning
chopped onion
raw shrimp
pasta of choice (I prefer wheat)
You’ll need about 2 skillets and 2 pots for this.
First pour about 2 glasses worth of wine into large pot. Put on the lowest heat temperature you can set it on to simmer and cook out the liquor. Stir occasionally while you put olive oil, butter, chipotle, all seasoning and onion in a large skillet. You’re going to cook the shrimp in here so make sure there’s enough butter and olive oil to soak it and seep into the shrimp. While cooking the shrimp continue to stir the wine and when it has simmered for a while add the tomato paste until well blended. When shrimp are done drain all liquid from skillet and cut shrimp to a size you can eat if they’re not already. In same skillet or different one sauté cut mushrooms of your choice with garlic and just enough butter to cook everything. When cooked add to paste/wine mixture along with shrimp. Add basil and whatever other seasoning you like with spaghetti and add tomato juice/sliced tomatoes until it’s the consistency you prefer for spaghetti sauce. Let simmer while you cook the pasta to let the flavors mix.
Tips:
I prefer chipotle to cayenne because it has spice as well as flavor but you can use either.
Add other fillers to the sauce to give it more body like zucchini or squash, they complement it well.
Of course drink the rest of the bottle with the pasta. Or a nice Chianti like I did J
This is a great recipe to use if you opened a bottle of red one night and didn’t drink it all. Since reds don’t sit well after 24 hours they’re good to cook with.