Better known as drunken corzetti, this vegetarian pasta dish is a great way to use leftover red wine. The pasta is cooked in a bath of Chianti wine until al dente, then sautéed in a pan with extra virgin olive oil and garlic.
Red-wine corzetti pasta
Ingredients (serves 4):
For the sauce:
1 bottle (750 ml) Chianti red wine
2 garlic cloves, minced
extra virgin olive oil
pecorino cheese, grated
To make the corzetti, take a look at this recipe.
To prepare the red-wine sauce, combine 200 ml of salted water and 500 ml of red wine in a pot, and bring to a boil over high heat. Add the corzetti pasta and cook until al dente (about 8 minutes).
In the meantime, heat some extra virgin olive oil in a pan over medium heat. When it’s hot, add the garlic and let sweat until softened. Drain the pasta al dente and add it to the pan. Now, add the remaining Chianti (250 ml) and toss until the wine has been absorbed and the corzetti have turned a rosey color. Serve immediately, with some grated pecorino cheese.