WOODBLOCK
WOODBLOCK

FUSILLI AL VINO ROSSO

WHIP THIS UP AT YOUR STUDIO!

This isn’t your average pasta. The fusilli cooks right in dry red wine, soaking up every bit of aroma and attitude. On that bold base, sweet cherry tomatoes pop, the tomato passata adds unapologetic character, golden garlic amps up the flavor, and a hint of heat keeps things interesting. All finished off with grated Parmesan and just the right texture.

A dish with presence and staying power,  made for those who like their wine in the pot and in the glass.

SERVING: 10 PEOPLE  I  PREP. TIME: 30 MIN.  I  TOTAL TIME: 35 MIN.

FOR THE NOODLES

  • 1 kg fusilli noodles

  • 1 bottle of dry red wine (750 ml: Chianti or Cabernet Sauvignon)

  • 1 liter of water

  • Salt

FOR THE SAUCE

  • 6 tablespoons extra virgin olive oil

  • 6 garlic cloves, thinly sliced or finely chopped

  • 700 g cherry tomatoes. (halved-optional)

  • 500 ml tomato passata or purée tomatoes

  • 1 teaspoon red chili flakes (optional, for heat)

  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon sugar (optional, to balance acidity) 

TO SERVE

  • 400 gr grated parmesan cheese

  • Chopped fresh parsley

INSTRUCTIONS

  • In a large pot, combine the red wine, 1 liter of water and a generous amount of salt.

  • Bring to a boil, add the fusilli, and cook until al dente (1–2 minutes less than the package instructions).

  • Reserve 1 cup of the cooking liquid, then drain the pasta.

MAKE THE SAUCE

  • In a large sauté pan or pot, heat the olive oil over medium heat

  • Add the garlic and cook until lightly golden.

  • Stir in the red chili flakes (if using).

  • Add the halved cherry tomatoes and cook for 5–7 minutes, until they begin to soften and release their juices.

  • Pour in the tomato passata, stir to combine, and cook for 10–15 minutes, stirring occasionally.

  • Season with salt, pepper, and sugar if needed to balance acidity.

COMBINE PASTA AND SAUCE

  • Add the drained pasta to the pan with the sauce.

  • Pour in a bit of the reserved cooking liquid to help the sauce coat the pasta.

  • Mix well and cook everything together for 2–3 minutes, until the pasta is fully cooked and turns a beautiful wine-purple color.

FINISH AND SERVE

  • Turn off the heat, stir in half the Parmesan cheese.

  • Serve immediately, topped with more Parmesan and a sprinkle of fresh parsley, if desired.

Pair this flavorful pasta with a crisp green salad dressed in balsamic vinaigrette, a side of warm rustic bread or freshly baked focaccia, and a glass of the same red wine used in the dish to enhance and complement the rich, fruity flavors of the sauce.

BURRATA PEACH SALAD
& PASTA PESTO

WHIP THIS UP AT YOUR STUDIO!

This isn’t your average pasta. The fusilli cooks right in dry red wine, soaking up every bit of aroma and attitude. On that bold base, sweet cherry tomatoes pop, the tomato passata adds unapologetic character, golden garlic amps up the flavor, and a hint of heat keeps things interesting. All finished off with grated Parmesan and just the right texture.

A dish with presence and staying power,  made for those who like their wine in the pot and in the glass.

SERVING: 10 PEOPLE  I  PREP. TIME: 30 MIN.  I  TOTAL TIME: 35 MIN.

FOR THE NOODLES

  • 1 kg fusilli noodles

  • 1 bottle of dry red wine (750 ml: Chianti or Cabernet Sauvignon)

  • 1 liter of water

  • Salt

FOR THE SAUCE

  • 6 tablespoons extra virgin olive oil

  • 6 garlic cloves, thinly sliced or finely chopped

  • 700 g cherry tomatoes. (halved-optional)

  • 500 ml tomato passata or purée tomatoes

  • 1 teaspoon red chili flakes (optional, for heat)

  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon sugar (optional, to balance acidity) 

TO SERVE

  • 400 gr grated parmesan cheese

  • Chopped fresh parsley

INSTRUCTIONS

  • In a large pot, combine the red wine, 1 liter of water and a generous amount of salt.

  • Bring to a boil, add the fusilli, and cook until al dente (1–2 minutes less than the package instructions).

  • Reserve 1 cup of the cooking liquid, then drain the pasta.

MAKE THE SAUCE

  • In a large sauté pan or pot, heat the olive oil over medium heat

  • Add the garlic and cook until lightly golden.

  • Stir in the red chili flakes (if using).

  • Add the halved cherry tomatoes and cook for 5–7 minutes, until they begin to soften and release their juices.

  • Pour in the tomato passata, stir to combine, and cook for 10–15 minutes, stirring occasionally.

  • Season with salt, pepper, and sugar if needed to balance acidity.

COMBINE PASTA AND SAUCE

  • Add the drained pasta to the pan with the sauce.

  • Pour in a bit of the reserved cooking liquid to help the sauce coat the pasta.

  • Mix well and cook everything together for 2–3 minutes, until the pasta is fully cooked and turns a beautiful wine-purple color.

FINISH AND SERVE

  • Turn off the heat, stir in half the Parmesan cheese.

  • Serve immediately, topped with more Parmesan and a sprinkle of fresh parsley, if desired.

Pair this flavorful pasta with a crisp green salad dressed in balsamic vinaigrette, a side of warm rustic bread or freshly baked focaccia, and a glass of the same red wine used in the dish to enhance and complement the rich, fruity flavors of the sauce.

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