Red-wine spaghetti with broccoli
Alcoholic beverages
It makes sense, you cook pasta in water, why can't you cook it in other liquids? We've done risotto-style pasta before, and the pasta absorbs so much flavor from the broth, it seems silly to use plain water when there are so many flavor possibilities. Like wine. Dark, robust red wine. By finishing off the pasta in a bottle of red wine, the pasta absorbs it completely and wholly, and gives the final pasta dish a distinct wine flavor you can actually taste. So long as you can get over the earthworm-like appearance of the final product (wouldn't this make a fabulous April fool's day or Halloween meal?). While we thoroughly enjoyed this pasta dish and could appreciate its uniqueness, I don't think it'll be something we make often. Earthworms aside, I have a hard time pouring an entire bottle of wine into a vat of spaghetti. The pasta would benefit more from $10 worth of nice beef or seafood. We're very stingy with our spaghetti investments. After all, one of the beautiful things about
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