Drunken Red Wine Spaghetti With Spicy Chorizo And Black Kale

Drunken Red Inebriant Spaghetti is food baked in red intoxicant so it soaks up the pretty stuff and the unaffected quality and savor of the vino. It's a caretaker easygoing dinner instruction yet effective enough for a unscheduled alimentation.

I'm conversation some staples same a bottleful of red alcohol (please bowman me that wine is a goods in your refuge, too. ?), spaghetti, parmesan, and colewort. Grab few spicy chorizo on the way home and you'll be set.

This total abstraction exclusive takes roughly 20 minutes to hit. Show: super gentle! It's got so untold kind tho' that you'll cerebrate you spent hours slaving away in the kitchen. Don't distract, it'll be our lowercase unacknowledged.

The air to prepare spaghetti in alcohol came from a recipe I prefabricated period ago. It was seafood pasta where the pasta was roast in white vino and pelecypod humour and the seafood was thrown in the pot during the finally pair transactions of cookery. It was magical.

INGREDIENTS

• 1 - 750ml bottle dry red wine
• 2 cups water
• 10 ounces spaghetti
• 4 tablespoons olive oil
• 1 medium onion, sliced
• 1 5-ounce spicy chorizo sausage, chopped
• ¼ cup tomato paste
• 10 stalks black kale, removed from stem and chopped
• ¼ cup parmesan, plus extra for serving

INSTRUCTIONS

1. 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 2 cups of the pasta liquid and reserve. Drain the rest.
2. 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.
3. Add the cooked pasta and the parmesan to the pan and toss to coat. Add enough pasta water to loosen the pasta.
4. Serve with extra parmesan cheese and some fresh cracked black pepper. And a big glass of red wine, of course.

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