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Nutrition Facts
Serving Size 1 (628g) Recipe makes 4 servings
Calories 857
Calories from Fat 328		(38%)
Amount Per Serving		%DV
	Total Fat 36.5g	56%
	Saturated Fat 21.5g	107%
	Monounsaturated Fat 10.0g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 195mg		65%
Sodium 2032mg		84%
Potassium 733mg		20%
Total Carbohydrate 69.6g		23%
	Dietary Fiber 1.6g	6%
	Sugars 3.1g
Protein 19.3g		38%
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Rotwein-Nudeln (Red Wine Pasta With Spring Onions)

Recipe #351330 | 25 min | 10 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: swissms
Jan 22, 2009

Rotwein-Nudeln Mit Fruehlingszwiebeln, from a Betty Bossi cookbook (Switzerland). A Swiss friend prepared this for me when I was living overseas. It is a simple but tasty dish. The salt helps the pasta absorb the red wine color. I have translated the recipe from German so it may need some tweaking.

SERVES 4 (change servings and units)

Ingredients

Sauce

1 tablespoon butter or olive oil
2 bunches green onions, sliced (spring onions, about 300 g.)
1 pinch cinnamon
1 1/4 cups heavy cream
1/2 cup freshly grated parmesan cheese

Pasta

1 liter merlot or other red wine
2 1/8 cups water
1 tablespoon salt
14-18 ounces fettuccine pasta or other dry pasta

Directions

1
Sauce:.
2
In saucepan, heat butter over medium heat. Add green onions and saute until softened. Add cream and cinnamon and bring to boil. Let simmer 5 minutes.
3
Add Parmesan, stirring constantly. Season to taste with salt and pepper.
4
Pasta:.
5
In large pot combine red wine and water and bring to a boil. Add salt.
6
Cook pasta al dente, stirring occasionally. Drain.
7
Serve pasta topped with cream sauce.

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Featured Reviews for This Recipe

From: KateL

On Apr 17, 2009

Excellent balance of flavorful (wine) pasta with contrasting white alfredo sauce with the blessed sliced green onions. If you have an otherwise beige dinner, check this out! I use sauces and dressings as an accent, using the least amount needed to set off the dish, so I didn't need to feel guilty. Still, I will experiment on ways to make a very tasty sauce but diminish the sinful elements. I had previously made Red Wine Pasta #2 #353717, but this turned out an even more intense deep burgundy. The liquid amounts are sufficient to cook the pasta; I used two $6.99/ 750-ml bottles of Australian Yellowtail Merlot, which left me 500 ml of nice drinking wine for my meal. By all means, keep the abundance of sliced green onions; they flavor the sauce and make this dish sing. The cost of the wine is the cost of garnishing; everyone needs to shake things up once in a while! Thanks for sharing this recipe, I shall definitely make this again! Made for Spring 2009 Pick A Chef.

1 person found this review helpful

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From: Chef #1155922

On Feb 2, 2009

Well I made this with a Concord wine that was undrinkable. My Boyfriend said “different” but later said he would probably be craving it in a few weeks. We decided next time to use a better wine and I’m sure it will be much better. We also have an allergy to onions so I substituted celery and added some mushrooms. Experiment was a success and the wine was put to good use. Thanks

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