Saturday, March 26, 2011

Pink Spaghetti in Red Wine Sauce

An unusual combination, but surprisingly tasty, great texture and slightly addictive: aromatic red cabbage, sauteed in red wine, orange juice, cloves and some balsamic vinegar, and then mixed with cooked spaghetti. Great with lamb or simply grated pecorino.

Makes 2 servings:

  • 4 oz spaghetti, cooked al dente
  • 1/2 small head organic red cabbage, very thinly sliced
  • 2 TB balsamic vinegar
  • 1 TB soy sauce
  • 3 oz red wine
  • zest and juice of 1 organic orange
  • 3-4 cloves
  • 1 TB sugar (or better black currant jam)
  • 1 inch ginger, freshly grated
  • salt, pepper to taste
  • grape seed oil

Mix all the wet ingredients and sugar in a large bowl. Whisk well. Add the sliced cabbage and let marinate for 1 hour. In a skillet, heat 1/2 TB grape seed oil, and add the cabbage (preserve the marinade). Heat the cabbage through, and then turn down the heat to medium-low, add the marinade and 1/2 cup of water. Cover, and let the cabbage simmer for about 15-20min until softened. For the last 5 min remove the lid to let some of the liquid steam off. Once the cabbage is softened, add in the cooked spaghetti, and mix through and simmer for another 2-3 min. Serve with grated pecorino or just toasted pine nuts (for a vegan option). Great side dish for lamb in red wine.

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