Beet this Drunken Spaghetti!
I heard the words “Drunken Pasta” on a preview for the Rachel Ray Show, and knew that dish had to be right up my alley (and many of my friends!) This dish not only uses wine to cook the pasta, but the same wine to create the sauce. Also, this is a vegetarian dish that would be great to use for a ‘Meatless Monday’ entrée. It also makes a great side dish full of vegetables.
· 1 bottle of cheap wine
· ½ package whole wheat spaghetti
· 1 tablespoon olive oil
· 3 cloves garlic, finely chopped
· 1 small onion, sliced
· 2 beets, peeled and julienned (matchsticks)
· 1 pound kale, stemmed and roughly chopped
· 1 tablespoon grated nutmeg
· 1 cup chicken stock
· 3 tablespoons butter
· Freshly grated parmesan
· Salt and pepper
Pour the wine into a pasta pot and add enough water to reach the level you would otherwise fill the pot to for pasta. When the liquids reach a boil, salt the water and add pasta and kale. Cook to al dente. Strain, reserving the “wine” water for the sauce later.
|Strained Noodle/Kale Dish with reserved “Wine” to side.|
In a large sauce pan, heat olive oil over medium heat, and add beet, garlic, and onion.
Cook the beet mixture for about 8-10 minutes. Season with nutmeg, salt, and pepper.
Add 1 cup of chicken stock and simmer for 5 more minutes until beets are tender. (Cover if you need the beets to become more tender.)
Add a cup of the cooking “wine”, then add butter and allow melt. Add in strained pasta and kale. Toss. (If you need more sauce at this point, add more “wine.”)
Serve with freshly grated parmesan on top.
Original Recipe based off Rachel Ray.