Red Wine Pasta
Ali Rosen's Red Wine Pasta
Tyler Essary / TODAY
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It is the rare recipe that looks complicated and impressive but is actually so simple to make. This eye catching, ruby red pasta is always the star of a party.

Technique tip: Depending on the pasta you are using, you may need to add up to 2 more cups of water as you cook. If the pasta has absorbed the liquid but still isn't quite done to your liking: add another half a cup at a time until it is done.

Swap option: The toppings can be easily swapped. Try almonds or walnuts if you don't have pine nuts, parsley if you don't have basil and you can leave the cheese off if you are dairy-free (just add more of the lemon and nuts/basil).


    • 4 tablespoons unsalted butter, divided
    • 3 cloves garlic, diced
    • One 750-milliliter bottle light red wine, such as Beaujolais
    • 1 pound spaghetti or other pasta
    • 1 cup pine nuts
    • 1½ cups crumbled feta cheese
    • 1/2 lemon, juiced
    • 1 cup chopped fresh basil
    • Salt, to taste


1. Find a pan wide enough to hold the uncooked spaghetti. Melt 2 tablespoons of the butter in the pan on medium-high heat and add the garlic. Cook for 3 to 4 minutes until the garlic just starts to brown.

2. Add the red wine and 1 cup of water, and bring to a boil. Add the spaghetti and reduce heat to a rapid simmer. Cook the pasta until the wine has been absorbed, approximately 8 to 10 minutes (or according to package instructions), stirring occasionally.

3. Add the remaining 2 tablespoons of the butter in the last minute or two before the pasta is done. Remove from the heat and toss with the pine nuts, feta cheese, lemon and basil. Season with salt to taste.

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