Red Wine Pasta with Romano

Red Wine Pasta with Romano Recipe
Photo: Marcus Nilsson


Makes 4 to 6 servings

Recipe from

Real Simple

Recipe Time

Prep: 15 Minutes
Other: 5 Minutes

Nutritional Information

Calories 375
Caloriesfromfat 19 %
Fat 3 g
Satfat 3 g
Cholesterol 45 mg
Sodium 435 mg
Carbohydrate 52 g
Fiber 1 g
Sugars 0 g
Protein 14 g


1 pound dried linguine
2 tablespoons kosher salt
1/2 bottle (1 1/2 cups) red wine
1 1/2 tablespoons extra-virgin olive oil
1/3 cup (2 ounces) shaved Romano
1/2 teaspoon black pepper, preferably cracked
1 teaspoon grated lemon zest


Bring a large pot of water to a boil. Add the linguine and salt and cook for 7 minutes.

As the linguine cooks, bring the wine to a simmer in a small saucepan.

Drain the linguine and return it to the pot. Pour the wine into the pot with the pasta and place it over medium-high heat. Cook, tossing occasionally, until the wine is almost completely absorbed, about 5 minutes. Remove from heat, add the oil, and toss. Divide the linguine among bowls and sprinkle with the Romano, pepper, and lemon zest.

Tip: Freshly cracked black pepper has a more assertive flavor than finely ground. To crack whole peppercorns, place them in a resealable plastic bag and press firmly with the flat side of a chef's knife or the bottom of a heavy skillet.