Recipes Red-Wine Spaghetti with Walnuts and Parsley 5.0 (675) 3 Reviews This recipe, adapted from New York City pastry chef Gina DePalma, is truly greater than the sum of its parts. Who knew that basic dried pasta, simply boiled in red wine, could develop such complex flavor? More Great Pastas By Kristin Donnelly Kristin Donnelly Kristin Donnelly is a writer with nearly two decades of experience crafting stories and recipes for editorial publications, books, and brands. She was a food editor at Food & Wine for eight years. Kristin is the author of two cookbooks and co-host of the Everything Cookbook podcast. Food & Wine's Editorial Guidelines Updated on May 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: Photo by Antonis Achilleos / Food Styling by Rishon Hanners Active Time: 25 mins Total Time: 40 mins Yield: 4 Ingredients 5 cups water 3 1/4 cups dry red wine Salt 3/4 pound spaghetti 1/4 cup extra-virgin olive oil 4 small garlic cloves, thinly sliced 1/4 teaspoon crushed red pepper 1/2 cup finely chopped parsley 1 cup walnuts (4 ounces), toasted and coarsely chopped 1/2 cup grated Parmigiano-Reggiano cheese, plus more for serving Freshly ground black pepper Directions In a saucepan, combine the water with 3 cups of the wine and a large pinch of salt and bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 1/4 cup of the cooking liquid. In a skillet, heat 2 tablespoons of the oil. Add the garlic and red pepper and season with salt. Cook over moderate heat for 1 minute. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes. Add the parsley, nuts, the 1/2 cup of cheese and the remaining 2 tablespoons of oil and toss. Season the pasta with salt and pepper and serve, passing grated cheese at the table. Suggested Pairing Serve with a juicy, bright Italian red, such as a Montepulciano d'Abruzzo. Rate it Print