It was a rainy Saturday evening, as we went about doing our weekend ritual of walking up to the neighbourhood wine store to pick our poison for the night. As we browsed through the wines neatly stacked up on the shelves, we stopped…and thought….some wine in our glass and some on our plate would make quite a culinary blockbuster!
So red wine sauce it was…our hero of the evening…co-starring with some crackling rosemary potatoes and of course a glass of wine!
- Olive Oil
- 1 cup of red wine (any brand you like!)
- Pasta (We used fusilli but penne and spaghetti work well too)
- 7-8 cloves of garlic finely chopped
- 4 red onions finely chopped
- 6 tomatoes finely chopped
- 10-15 baby potatoes
- Fresh Parsley
- Fresh Rosemary
- Fresh Parmesan (Regular cheese works well too, it’s just that parmesan gives that very authentic Italian twist)
- Dried Italian Herbs (Whatever is available on your kitchen shelf is good!)
- Fresh Chilli flakes (You could make fresh chilli flakes, by just whizzing a few dry red chillies in your blender. You could use the dry bottled version as well, but the fresh ones spike your dish brilliantly!)
- Freshly cracked pepper
The Red Wine Sauce
- Heat around 2-3 teaspoons of olive oil in a pan
- Once the oil is hot, pop in your chopped garlic. Sauté till their flavour wafts through your kitchen, don’t burn them though.
- Pop in the onions next. Sauté again till they are a wonderful golden brown.
- The tomatoes go in next.
- The tomatoes form the base of the sauce, so we need to cook them right through.Dont hurry this act up, a little patience and you will be blessed with a wonderful sauce.
- Add a dash of chilli flakes and your choice of dried herbs and salt.
- Splash some water.Now just a splash not much, but just a little for the tomatoes to sewat
- Once the tomatoes have been sweating for a bit, pop in the red wine and let the sauce bubble way!
- Let the sauce keep simmering in the red wine till it reduces and thickens enough to form a very rich sauce. Thick sauces blend well with your pasta. So a little patience for a silver jubilee isn’t too much to ask for!
- Once the sauce is thickened and reduced, pop in the blob of butter. The butter will give your sauce a nice gloss. Forget the calories; it’s a weekend binge after all..let go and pop the butter in!
The Crackling Potatoes
- In another pan add another blob of butter
- Pop in the rosemary and the pepper
- The baby potatoes go in next
- Sauté them for a bit and cover them so they cook though
- Check them in another 15 mins if they are done
- Add a dash of salt to your taste
- Those baby beauties are done!
- We used fusilli, but penne and spaghetti work well too
- So for the pasta follow the instructions on the packet
- However we don’t boil the past for more than 8-9 minutes so they retain the crunch. Most brands recommend that they should be cooked al dente( that’s boil for 11 minutes)
- A quick tip, toss the pasta into the water only once its boiling
- Let it cook for around 8-9 minutes or as per the instructions on the packet
- Drain them and immediately wash them under cold running water.
- Douse them in some olive oil, so the pasta doesn’t become sticky and lumpy.
- Set aside.
Once your sauce, potatoes and pasta are ready, let the action begin!
Toss the pasta generously in your sauce. Garnish with fresh parsley and parmesan. Serve hot with the crackling potatoes ,your favourite bread and that lovely glass of wine.