Spicy Red Wine Spaghetti with Walnuts and Feta

The presentation of this dish alone is stunning—just wait until you taste it! Zinfandel is a spicy, peppery wine, with a hint of fruity flavor, and it pairs perfectly with spicy dishes.

The fruit flavor of the wine also complements earthy vegetables like mushrooms, asparagus and broccoli, so feel free to experiment and make this pasta your own.


Spicy Red Wine Spaghetti with Walnuts & Feta

Spicy Red Wine Spaghetti with Walnuts & Feta

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 4-6


  • For the nuts:
  • 1 cup walnuts, coarsely chopped
  • 1 tablespoon olive oil
  • Salt and crushed red pepper flakes to taste

  • For the pasta:
  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 large shallot, halved and sliced into thin strips
  • 1 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper to taste
  • 1 (750-ml) bottle zinfandel
  • 2 tablespoons salted butter
  • ¼ cup chopped flat-leaf parsley
  • 6 ounces coarsely crumbled goat cheese


  1. Toast the nuts: Preheat the oven to 375°F. In a small bowl, toss all the ingredients. Arrange the nuts on a baking sheet and toast until lightly brown, about 5–7 minutes. Let cool and set aside.
  2. Make the pasta: Bring a large pot of salted water to a boil. Add the pasta and par-cook, about 6 minutes. Drain and set aside.
  3. In a large skillet, heat the oil over medium-high heat. Add the garlic, shallots and red pepper flakes and season with salt and pepper. Cook until the garlic begins to brown, about 1–2 minutes.
  4. Add the wine and bring to a simmer. Reduce the heat to medium and add the par-cooked pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is al dente, about 5–8 minutes.
  5. Stir in the butter. Increase the heat and toss until the wine sauce thickens enough to coat the pasta. Add half of the toasted nuts and toss to coat.
  6. To serve, arrange the pasta on plates and top with the parsley, goat cheese and remaining nuts. Serve immediately.


I was expecting a deeper shade of red. I'll try again perhaps with a Shiraz for Valentine's Day. This gave the resemblance of whole wheat pasta.

Nonetheless, it was flavourful.


Source:  Eater

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