This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Red Wine Spaghetti Recipe with Walnuts Pecorino and Parsley By Rachael

Pasta cooked in red wine, butter + garlic then topped with cheese + nuts? Sign us up!


  • Salt and black pepper
  • 1 cup walnuts
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 6 tablespoons butter
  • 1 bulb garlic, finely chopped
  • 1 bottle red wine, preferably an Italian/Tuscan bottle (Rach recommends using a Rosso di Montalcino varietal)
  • 1 pound spaghetti
  • 1 ½-2 cups grated pecorino cheese, plus more for topping
  • 1 cup flat parsley, chopped


Serves: 4


Bring a large pot of water to boil for pasta, salt it. 

Toast nuts in oven or small pan to deeply golden, then cool to handle and chop.

In a large skillet over medium heat, warm oil, 2 turns of the pan, add the butter and melt it into EVOO. Add garlic, salt and pepper, stir 2 to 3 minutes, add wine, bring to boil and reduce at low even boil, about 3 minutes.

Cook pasta in salted water 5 minutes, reserve 1 cup of salty water, and drain. Add pasta to wine and cook it in the wine and butter with garlic for 3 to 4 minutes to al dente. Toss with cheese and parsley and ¼ of the nuts. Serve in shallow bowls topped with more nuts and cheese.