Imagine a pasta dish that's not just a meal, but a sensory experience that transports you straight to the rustic kitchens of Italy. This Red Wine Fettuccine with Lumache and Olives is more than just a recipe—it's a symphony of rich flavors, where tender pasta dances with a luxurious wine reduction, creating a dish that will make your taste buds sing with pure delight. Get ready to elevate your cooking game and impress everyone at your dining table with this extraordinary culinary masterpiece.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 8 oz fettuccine
- 1 cup lumache pasta
- 1 cup black olives, pitted and sliced
- 2 cups red wine
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a rolling boil. The water should taste like sea water to properly season the pasta.
- In a large, deep skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, approximately 1-2 minutes, being careful not to brown the garlic.
- Pour the red wine into the skillet and increase heat to medium-high. Allow the wine to reduce by half, creating a concentrated sauce base, which should take about 5-7 minutes.
- Add fettuccine and lumache pasta to the boiling water. Cook until al dente, typically 8-10 minutes, stirring occasionally to prevent sticking.
- While pasta cooks, add sliced black olives to the wine reduction, allowing them to warm and infuse flavor into the sauce.
- Reserve 1/2 cup of pasta cooking water before draining the pasta. This starchy water will help bind the sauce.
- Transfer the cooked pasta directly into the skillet with wine and olives. Toss gently to coat, adding reserved pasta water as needed to create a silky sauce.
- Remove from heat and sprinkle grated Parmesan cheese over the pasta. Season with salt and freshly ground black pepper to taste.
- Plate the pasta, ensuring an even distribution of olives. Garnish with additional Parmesan and fresh herbs if desired.
Tips
- Wine Selection Matters: Choose a medium-bodied red wine like Chianti or Sangiovese that you'd enjoy drinking. The quality of wine significantly impacts the sauce's depth of flavor.
- Salt Your Pasta Water Generously: The key to perfectly seasoned pasta is water that tastes like the sea. Don't be shy with salt!
- Timing is Crucial: Reserve pasta water before draining and add it gradually to achieve the perfect sauce consistency.
- Low and Slow Garlic Sauté: Prevent burning garlic by keeping heat medium-low and stirring constantly during the initial sauté.
- Al Dente is Your Friend: Slightly undercook pasta as it will continue cooking when tossed in the hot wine sauce.
- Final Cheese Tip: Grate Parmesan fresh for maximum flavor and sprinkle it off the heat to prevent clumping.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 15g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 15mg
