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Bold and beautiful, our Vino Rosso Linguini gets its deep burgundy color and subtle depth from dried beets and real red wine. It's a striking noodle with a mild, slightly earthy flavor that stands up to butter-and-parmesan simplicity or a hearty ragu.
Net weight: 10 oz (283 g) Cooking time: Approximately 12 minutes for al dente
A simple preparation that lets the color and flavor of the noodle shine. Serves 3–4.
Ingredients
1 package Vino Rosso Linguini
4 tablespoons butter
2 cloves garlic, minced
3/4 cup grated parmesan
Cracked black pepper, to taste
Fresh parsley, chopped (optional)
Instructions
Cook the linguini according to the package directions above; reserve 1/2 cup pasta water before draining.
While the pasta cooks, melt the butter in a large skillet over medium heat and add the garlic. Cook 1 minute, until fragrant, being careful not to brown it.
Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss to coat.
Remove from heat, add the parmesan, and toss again until creamy, adding more pasta water if needed.
Season with cracked pepper, top with parsley, and serve immediately.
Bold and beautiful, our Vino Rosso Linguini gets its deep burgundy color and subtle depth from dried beets and real red wine. It's a striking noodle with a mild, slightly earthy flavor that stands up to butter-and-parmesan simplicity or a hearty ragu.
Net weight: 10 oz (283 g) Cooking time: Approximately 12 minutes for al dente
A simple preparation that lets the color and flavor of the noodle shine. Serves 3–4.
Ingredients
1 package Vino Rosso Linguini
4 tablespoons butter
2 cloves garlic, minced
3/4 cup grated parmesan
Cracked black pepper, to taste
Fresh parsley, chopped (optional)
Instructions
Cook the linguini according to the package directions above; reserve 1/2 cup pasta water before draining.
While the pasta cooks, melt the butter in a large skillet over medium heat and add the garlic. Cook 1 minute, until fragrant, being careful not to brown it.
Add the drained pasta to the skillet along with a splash of the reserved pasta water. Toss to coat.
Remove from heat, add the parmesan, and toss again until creamy, adding more pasta water if needed.
Season with cracked pepper, top with parsley, and serve immediately.