Red Wine Pasta with Romano

Name: Red Wine Pasta with Romano
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper, preferably cracked; 2 Tbsps kosher salt; 1 teaspoon grated lemon zest; 454 grams dried linguine; 2 Tbsps extra-virgin olive oil; 355 milliliters 1/2 bottle red wine; 57 grams 1/3 cup shaved Romano

You can never have too many main course recipes, so give Red Wine Past A mixture of romano, kosher salt, lemon zest, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the red wine you could follow this main course with the Red Wine Chocolate Cake #SundaySupper as a dessert. It is a good option if you're following a vegetarian diet.

Instructions

Bring a large pot of water to a boil.

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Water

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Pot

Add the linguine and salt and cook for 7 minutes. As the linguine cooks, bring the wine to a simmer in a small saucepan.

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Linguine

Salt

Wine

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Sauce Pan

Drain the linguine and return it to the pot.

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Linguine

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Pot

Pour the wine into the pot with the pasta and place it over medium-high heat. Cook, tossing occasionally, until the wine is almost completely absorbed, about 5 minutes.

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Pasta

Wine

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Pot

Remove from heat, add the oil, and toss. Divide the linguine among bowls and sprinkle with the Romano, pepper, and lemon zest.Tip: Freshly cracked black pepper has a more assertive flavor than finely ground. To crack whole peppercorns, place them in a resealable plastic bag and press firmly with the flat side of a chef's knife or the bottom of a heavy skillet.

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Peppercorns