2 Reviews of Rotwein-Nudeln (Red Wine Pasta With Spring Onions)

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

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.