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| Pasta's always more fun in bright colors |
I used brocolini and red peppers, because I had them, but I think you could toss in anything you had around--just blanch them first to keep them bright and crisp.
11.02.2010
Drunken Pasta
Did you vote for me today? Braised Short Ribs! And now back to your regularly scheduled recipes...
Give me an excuse to add alcohol to my cooking and I'm there. This Drunken Pasta recipe from Tasting Table was both delicious, fun to make, and relatively easy considering it's from a professional chef. The pasta turns this really bright purple in the red wine and when you add colorful veggies to the mix, the colors pop even more! (Sorry, my phone camera is not up to the proper color standards)
I used brocolini and red peppers, because I had them, but I think you could toss in anything you had around--just blanch them first to keep them bright and crisp.
I used brocolini and red peppers, because I had them, but I think you could toss in anything you had around--just blanch them first to keep them bright and crisp.
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Great recipe right??? And so easy, plus with the wine "sauce" you can pair it with most anything, though I love especially the sweetness of the drunken pasta with a bitter green and some creamy ricotta!
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