One-Pot Red Wine Pasta

Name: One-Pot Red Wine Pasta
Yield: 4
Cuisine: Italian
Ingredients: 16 oz Pasta (16 oz. pasta (love these little nests of fettuccine, easy to add to a pot without breaking the noodles)); 1 piece White Onion (1 small white onion); 2 pieces Garlic (2 garlic cloves); 2 sprig Basil (2 sprigs of fresh basil); 1 piece Bay Leaves (1 bay leaf); 2 tbsp Olive Oil (2 tablespoons olive oil); 2 ½ cup Vegetable Stock (2 1/2 cups vegetable stock*); 2 cup Red Wine (2 cups red wine (any kind you prefer to drink)); ¾ cup Water (3/4 cup water); 0 pieces Table Salt (salt + pepper); ½ cup Parmesan Cheese (1/2 cup Parmesan cheese to serve)

One-Pot Red Wine Pasta - Main Course (Italian)

Italian

Servings4

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Vegetarian
Pescatarian
Egg Free

Steps

1*I use vegetable stock most of the time as I don't often eat chicken or beef. Using vegetable stock will turn your pasta a purple-ish brown once it's cooked. If you use chicken (or seafood) stock, the noodles will have a slightly different color than mine (more purple than brown). You can use whatever stock you prefer or have on hand, but I think vegetable or chicken would work best for this dish.
2Finely cut the onion and mince the garlic. Add all ingredients (except the Parmesan cheese) to a large pot. Bring to a boil.
3Reduce the heat to a low boil and cook for 7-8 minutes, stirring occasionally. Once the noodles are cooked through, remove the bay leaf and basil sprigs before serving.