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I found this one in a magazine and have prepared it a few times. Each time I get raves about it!


  • pasta (I use Fettucine)
  • entire bottle of Zinfandel wine
  • 1/4 cup of sugar
  • 1/4 cup of Extra Virgin Olive Oil
  • 2-3 minced garlic cloves
  • 1/4 Tsp of crushed red pepper flakes


  • Prepare your pasta (I use Fettucine) as instructed but stop the cook process and drain after only 5 minutes. Pour an entire bottle of Zinfandel wine into the pot and return to a boil. Add 1/4 cup of sugar and reduce by half.
  • Meanwhile, in a deep skillet, combine 1/4 cup of Extra Virgin Olive Oil (or as Rachel Ray would say... EVOO). Heat it over medium high heat and add 2-3 minced garlic cloves and about a 1/4 Tsp of crushed red pepper flakes. Cook until garlic is golden brown.
  • While the garlic is cooking, add your undercooked pasta to the boiling wine and cook until all moisture is almost gone. DO NOT DRAIN IT.
  • Pour the pasta wine mixture into the skillet with the olive oil, garlic and red pepper flakes. Using tongs, stir it and cook until all the liquid is nearly gone.
  • Serve as a side dish, no sauces needed! Great with steaks and salmon.

Categories: Pasta  Side Dish 
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