Wine Infused Spaghetti

by Libby

I saw this dish made for the first time when I spent a semester in Europe. Once home, I made it for my father, and he loved it. Whenever I ask him what he wants me to cook for him, I know the answer...


  • 1 750ml, bottle red wine. About (3-1/4 cups)
  • 1 teaspoon sugar
  • 2 cups water
  • 1 tablespoon kosher salt
  • 12 ounces spaghetti
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves fresh garlic, minced
  • 3 very thin slices (1 1/2 ounces) prosciutto or bacon
  • 1/4 teaspoon hot red pepper flakes
  • 2 cups Swiss chard
  • 2 tablespoons grated Parmesan cheese


  • Add wine, sugar, water to a large pot and bring to a boil.
  • Add spaghetti and stir.
  • Cook until al dente, about 8 minutes.

  • Meanwhile, in a large frying pan heat the olive oil over medium-low heat.
  • Add garlic and cook for 1 minute.
  • Add prosciutto or bacon and cook for 2 minutes.
  • Add pepper flakes and cook a minute more.
  • Toss in greens and cook until wilted, about 2 minutes.
  • When pasta is done, remove 3/4 cup of the cooking liquid from the pot and reserve.
  • Drain pasta and add it to frying pan along with the reserved cooking liquid.
  • Toss pasta in pan and simmer until most of the liquid has been absorbed.
  • Sprinkle with cheese and serve immediately.

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