Popular
Latest From the Show
How To Make Red Wine Spaghetti Recipe with Walnuts Pecorino and …
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Pasta cooked in red wine, butter + garlic then topped with cheese + nuts? Sign us up!
Ingredients
- Salt and black pepper
- 1 cup walnuts
- 2 tablespoons extra-virgin olive oil (EVOO)
- 6 tablespoons butter
- 1 bulb garlic, finely chopped
- 1 bottle red wine, preferably an Italian/Tuscan bottle (Rach recommends using a Rosso di Montalcino varietal)
- 1 pound spaghetti
- 1 ½-2 cups grated pecorino cheese, plus more for topping
- 1 cup flat parsley, chopped
Yield
Serves: 4
Preparation
Bring a large pot of water to boil for pasta, salt it.
Toast nuts in oven or small pan to deeply golden, then cool to handle and chop.
In a large skillet over medium heat, warm oil, 2 turns of the pan, add the butter and melt it into EVOO. Add garlic, salt and pepper, stir 2 to 3 minutes, add wine, bring to boil and reduce at low even boil, about 3 minutes.
Cook pasta in salted water 5 minutes, reserve 1 cup of salty water, and drain. Add pasta to wine and cook it in the wine and butter with garlic for 3 to 4 minutes to al dente. Toss with cheese and parsley and ¼ of the nuts. Serve in shallow bowls topped with more nuts and cheese.