Red Wine Spaghetti
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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 red wine spaghetti is one of those dinners that feels far more impressive than the effort it requires. As the pasta cooks in red wine and sauce, it absorbs all that rich flavor, creating a dish with incredible depth and a striking color to match.
What makes this recipe so memorable is the balance of flavors. The red wine adds richness, chorizo brings a smoky, savory kick, and tomato paste ties everything together into a silky sauce. A handful of kale adds freshness and color, while Parmesan melts into the pasta for the perfect finishing touch.
I love making this when I want dinner to feel a little special without spending hours in the kitchen. It’s ideal for date nights, cozy evenings at home, or anytime you’re craving something a bit different from the usual pasta routine. Just don’t forget to pour yourself a glass of the wine you’re cooking with.
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.
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!
Nutrition
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This looks wonderful and will give it a try. Do you remove the raw chorizo from its casing or chop it into slices?
Thank you for this recipe
You can do either. If it’s quite soft (like Italian sausage) I would remove it from it’s casing anc cook it like ground meat. If it’s more firm, you can chop it into smaller pieces.
I’ve made this multiple times and it’s always a hit! Such different flavors that makes a unique and delicious meal.
Great recipe!!
I usually buy organic pre-chopped kale by the bag (we use it in salads and smoothies). Do you have an idea how much of the pre-chopped kale would equal 10 stalks of chopped? I know one “bunch” of kale is usually around 4 cups of chopped. Thanks
I would think about 2 packed cups.
Great inviting photos ! Thank you so much !
Thank you!
Hi Kristen, what a delicious pasta dish, I make a lot of pasta meals but never one with red wine. This truly looks spectacular, love your site, your pics are gorgeous!
Thank you so much, Cheri!!