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I had been given a monster bottle of red wine as a gift and had a couple glasses out of it before I realized it was definitely going to go to waste before I could finish it, as days three and four after opening it, we would not be home. I hated to throw it away, so this recipe was born. A few things:

  1. You won't get drunk--the alcohol cooks out once the wine is brought to a boil but leaves a lovely wine-y flavor to the pasta that is scrumptious and not overpowering.

  2. Use any pasta you like, I went with thin spaghetti--bob's your uncle.

  3. This recipe served two with 4 cups of wine and 8 oz. of pasta.

  4. When was the last time you had purple pasta?

Notes: Wine is Cabernet Sauvignon.


Ingredients: 4 1/2-5 cups dry red wine (about 3/4 of a standard bottle), 8 ounces pasta, 1 shallot, 3 tbsp. room temperature butter, 1 tsp. sea salt, pepper, 1/2 cup frozen peas, Parmesan cheese, Italian-blend herbs.

Serves 2.

1. Cook pasta, make shallot butter: Bring the wine to a boil in a deep saucepan. Tip in the uncooked pasta and cook to al dente. Meanwhile, mince the shallot and mix it with the butter and salt. Set aside.

2. Cook peas, drain pasta: Add the frozen peas and enough water to cover in a small saucepan. Bring to a low boil, cook until just tender, about 4 minutes. Drain the pasta.

3. Make sauce: Add the shallot butter to the still-warm pot you cooked the pasta in, over low heat. When the shallots begin to sizzle, add the pasta back in. Drain and add the peas. Toss.

4. Finish: Tip all of the pasta onto a platter or separate on plates. Grate over parmesan cheese to taste and add a sprinkling of pepper and dried Italian herbs.

#Red Wine Pasta with Shallot Butter and Peas#Red Wine Pasta recipe #Red Wine Pasta by the Kitchette


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