Rotwein-Nudeln (Red Wine Pasta With Spring Onions) Recipe #351330
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.
by swissms
25 min | 10 min prep
SERVES 4
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
- Sauce:.
- 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.
- Add Parmesan, stirring constantly. Season to taste with salt and pepper.
- Pasta:.
- In large pot combine red wine and water and bring to a boil. Add salt.
- Cook pasta al dente, stirring occasionally. Drain.
- Serve pasta topped with cream sauce.
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5 stars