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Rotwein-Nudeln (Red Wine Pasta With Spring Onions)

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“Rotwein-Nudeln Mit Fruehlingszwiebeln, from a Betty Bossi cookbook (Switzerland). A Swiss friend prepared this for me when I was living overseas. It is a simple but tasty dish. The salt helps the pasta absorb the red wine color. I have translated the recipe from German so it may need some tweaking.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Sauce:.
  2. In saucepan, heat butter over medium heat. Add green onions and saute until softened. Add cream and cinnamon and bring to boil. Let simmer 5 minutes.
  3. Add Parmesan, stirring constantly. Season to taste with salt and pepper.
  4. Pasta:.
  5. In large pot combine red wine and water and bring to a boil. Add salt.
  6. Cook pasta al dente, stirring occasionally. Drain.
  7. Serve pasta topped with cream sauce.

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