10 mins
15 mins
Serves 2

Red Wine Spaghetti

This red wine stained pasta is a unique twist on traditional pasta cooking. Don’t worry about turning rosy – boiling the wine cooks out the alcohol leaving a deliciously rich flavour.
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  • 1/2 lb Italpasta Spaghetti
  • 1/4 cup extra virgin olive oil
  • 1/2 cup seasoned breadcrumbs
  • 1/2 bottle red wine, preferably Zinfandel
  • 1 tsp sugar
  • 2 clove garlic
  • 1 pinch chili pepper flakes
  • 1/4 cup Parmesan cheese, freshly grated


  • Cook pasta in a large pot of boiling salted water for 4 minutes. Drain pasta and return to the pot. Place the pot back on the stove over medium-high heat. Add the wine and sugar and bring to a boil. Cook for 6 minutes, stirring frequently to prevent sticking.
  • While pasta cooks, heat oil in a non-stick skillet over medium-low heat. Add the garlic and chili flakes and cook for 30 seconds or until fragrant. Add the breadcrumbs and continue to cook until toasted, about 5 minutes. Season breadcrumbs with salt and pepper.
  • Increase skillet temperature to medium-high heat. Add the spaghetti and any remaining liquid, toss for 1 minute. Remove from heat and serve garnished with Parmesan cheese.
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Cooking with small amounts of hard cheeses like Parmesan maximize flavour without adding large amounts of fat
Italpasta Total Pasta adds 10 grams of Fibre per serving.

Nutritional Analysis

Calories: 542kcalCarbohydrates: 59.9gProtein: 13.6gFat: 22.8gCholesterol: 6.6mgSodium: 506.7mgFiber: 13.7gSugar: 5.5g