Spaghetti with chili and red wine

2 servings

30 minutes

Spaghetti with chili and red wine is a bold and sophisticated dish of Italian cuisine that combines the richness of wine with the spicy heat of chili. This original variation of classic pasta fills the flavor with depth, thanks to caramelized garlic, a hint of sweetness from beets, and the warming aroma of red wine. Subtle notes of spices create harmony, while pumpkin seeds add a pleasant crunch. This dish is perfect for a cozy dinner with a glass of wine and captivates with its elegance. The history of such recipes traces back to the traditions of using wine in Italian gastronomy, where it not only accompanies food but becomes part of it, enriching the taste. Spaghetti with chili and red wine is a choice for connoisseurs of unusual combinations and refined cuisine.

Energy value per serving

• Calories: 618.8
• Proteins: 10.9g
• Fats: 35.3g
• Carbohydrates: 55.2g

Ingredients

• Spaghetti: 120 g
• Olive oil: 3 tbsp
• Garlic: 2 clove
• Chili pepper: 1 pc
• Beet: 1 pc
• Red dry wine: 100 ml
• Pumpkin seeds: 20 g
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Put water for spaghetti, add salt, bring to a boil.

   Required ingredients:

   • Salt:  to taste

2. In a deep skillet, heat olive oil, sauté crushed garlic until translucent, then add half of the sliced chili pepper.

   Required ingredients:

   • Olive oil: 3 tablespoons
   • Garlic: 2 cloves
   • Chili pepper: 1 piece

3. Add spaghetti to the pot and cook for half the time indicated on the package.

   Required ingredients:

   • Spaghetti: 120 g

4. While the spaghetti is boiling, wash, peel, and grate the beetroot on a fine grater. Wrap the pulp in cheesecloth and squeeze it well into the pan where garlic and chili are being sautéed. Pour in the wine and bring to a boil, adding a little salt. Reduce the heat to medium.

   Required ingredients:

   • Beet: 1 piece
   • Red dry wine: 100 ml
   • Salt:  to taste

5. Place the spaghetti in the pan with the sauce and cook for the remaining time, stirring constantly. If the spaghetti absorbs all the liquid, add a little of the water they were cooked in to the pan.

   Required ingredients:

   • Spaghetti: 120 g

6. Slice the remaining chili into rings; if the dish should not be very spicy, remove the seeds and white veins. Lightly roast pumpkin seeds in a dry pan. Grate the hard cheese.

   Required ingredients:

   • Chili pepper: 1 piece
   • Pumpkin seeds: 20 g

7. Place spaghetti on a plate, sprinkle with seeds, chili, and cheese. Garnish with a sprig of greenery.

   Required ingredients:

   • Spaghetti: 120 g
   • Pumpkin seeds: 20 g
   • Chili pepper: 1 piece