This luscious red wine spaghetti boasts bold, complex flavors yet the whole meal comes together in just 20 minutes! Cook spaghetti in red wine so it absorbs the flavor and a beautiful mahogany hue, then add it to a base of savory tomato, spicy chorizo, sweet onions, garlic, parmesan, and kale. It’s a super easy dinner recipe – yet impressive enough for a special occasion!
This dish brings together the deep, velvety flavor of dry red wine and a pot of perfectly cooked spaghetti to create a dinner that feels special without any fuss. The pasta simmers right in the wine and sauce, soaking up all that rich flavor as it cooks, which gives the whole dish an almost luxurious depth.
Drunken spaghetti is one of my favorite recipes to make when I want something impressive but don’t want to spend all night in the kitchen. It’s perfect for an impromptu date night, a cozy Valentine’s Day dinner, or anytime you want a meal that feels elevated and a little romantic — with surprisingly little effort.
Ingredients needed
Most of the ingredients in this red wine spaghetti are pantry stapes! This is what you need:
- Dry red wine: You can taste the notes of the wine in this recipe. No need to pull out your most expensive wine but do use a bottle of wine that you would be happy to drink.
- Spaghetti: Absorbs the essence of the red wine.
- Onion: Contributes a savory and aromatic foundation, elevating the dish’s flavor complexity.
- Chorizo sausage: Infuses a smoky, spicy kick, complementing the richness of the red wine and adding depth to the sauce.
- Tomato paste: Provides a savory base for the sauce.
- Kale: Adds a vibrant burst of color, balancing the richness of the dish.
- Parmesan cheese: For a savory, cheesy finish.
Best wine for red wine spaghetti
The spaghetti absorbs the lightly sweet and earthy notes of the wine, so you’ll want to select a dry wine that you enjoy sipping, as its flavor will be distinctly present in the dish. While there’s no need to pull out your most extravagant bottle, opt for one that you’d happily savor on its own. Use what’s in budget and what you like! Here are our top picks:
- Chianti: This Italian red wine has a moderate acidity and medium body that pairs well with tomato-based sauces.
- Merlot : A soft and velvety red wine that that gently adds flavor without overpowering.
- Cabernet Sauvignon: A bolder and more robust selection for a full-bodied flavor.
What to serve with red wine spaghetti
Start date-night with these chorizo stuffed mushrooms which echo a similar flavor profile, with earthy mushrooms and savory chorizo. Or serve alongside some hot honey baked brie for Valentine’s vibes.
Pair alongside a brussels sprouts ceasar salad , the texture of the brussels, tangy ceasar dressing, and savory parmesan contrast the heartier spaghetti. Pairing the red wine spaghetti with other vegetable sides will add texture, like roasted broccoli or holiday roasted vegetables .
To make it even heartier, add a protein like grilled chicken breast or some baked pork chops .
Which chorizo should I use in red wine spaghetti?
There are usually two types of chorizos in supermarkets: Spanish or Mexican. We use raw Mexican chorizo that requires cooking before serving. If you happen to be unable to find chorizo, you can use spicy Italian sausage instead.
Does the wine cook off when boiling the pasta?
Yes, some of the alcohol evaporates during cooking, leaving behind the nuanced flavors of the wine.
Can I store leftovers?
Yes, you can keep leftovers in the fridge for 2-3 days in an airtight container.
Can I add any other garnishes?
Sure! We love serving with extra parmesan cheese grated on top. Customize your red wine pasta by sprinkling some red pepper flakes, parsley, oregano, or fresh basil leaves.
Red Wine Spaghetti Recipe
- Pin
Ingredients
- ▢ 750 ml bottle dry red wine
- ▢ 2 cups water
- ▢ 10 ounces spaghetti
- ▢ 4 tablespoons olive oil
- ▢ 1 medium onion (sliced)
- ▢ 5 ounce chorizo sausage (chopped)
- ▢ ¼ cup tomato paste
- ▢ 10 stalks kale (removed from stem and chopped)
- ▢ ½ cup parmesan (plus extra for serving)
- ▢ sea salt (to taste)
Instructions
- Place the wine and 2 cups of water in a large pot over high heat. When it boils, add the spaghetti and stir it frequently for the first couple of minutes to prevent it from sticking together in the small amount of liquid. Cook until al dente, 8-10 minutes total. Remove 1 cup of the pasta water and reserve. Drain the pasta and set it aside. 750 ml bottle dry red wine, 10 ounces spaghetti, 2 cups water
- While the pasta water is heating and the pasta is cooking, prepare the rest of the dish. Heat the olive oil in a large saute pan over medium-high heat. Add the onion and cook until transparent, about 2-3 minutes. Add the chorizo to the pan and saute for 5 minutes, or until cooked through. Add the tomato paste and let it caramelize for 2 minutes. Add the kale and sea salt and let the kale wilt for 1 minute. 4 tablespoons olive oil, 1 medium onion, 5 ounce chorizo sausage, ¼ cup tomato paste, 10 stalks kale, sea salt
- Add the cooked pasta and the parmesan to the pan and toss to coat. Add enough of the reserved pasta water to loosen the pasta. ½ cup parmesan
- Serve topped with extra parmesan cheese and some fresh cracked black pepper. And a big glass of red wine, of course!
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Red Wine Spaghetti Recipe
Ingredients
- 750 ml bottle dry red wine
- 2 cups water
- 10 ounces spaghetti
- 4 tablespoons olive oil
- 1 medium onion , sliced
- 5 ounce chorizo sausage , chopped
- ¼ cup tomato paste
- 10 stalks kale , removed from stem and chopped
- ½ cup parmesan , plus extra for serving
- sea salt , to taste
Instructions
- Place the wine and 2 cups of water in a large pot over high heat. When it boils, add the spaghetti and stir it frequently for the first couple of minutes to prevent it from sticking together in the small amount of liquid. Cook until al dente, 8-10 minutes total. Remove 1 cup of the pasta water and reserve. Drain the pasta and set it aside. 750 ml bottle dry red wine, 10 ounces spaghetti, 2 cups water
- While the pasta water is heating and the pasta is cooking, prepare the rest of the dish. Heat the olive oil in a large saute pan over medium-high heat. Add the onion and cook until transparent, about 2-3 minutes. Add the chorizo to the pan and saute for 5 minutes, or until cooked through. Add the tomato paste and let it caramelize for 2 minutes. Add the kale and sea salt and let the kale wilt for 1 minute. 4 tablespoons olive oil, 1 medium onion, 5 ounce chorizo sausage, ¼ cup tomato paste, 10 stalks kale, sea salt
- Add the cooked pasta and the parmesan to the pan and toss to coat. Add enough of the reserved pasta water to loosen the pasta. ½ cup parmesan
- Serve topped with extra parmesan cheese and some fresh cracked black pepper. And a big glass of red wine, of course!
