Recipe courtesy of Ritrovo Italian Regional Foods
One half bag Stringozzi Pasta by La Romagna
1 cup leftover red wine
½ cup Fior di Maiella Pinenuts, toasted
¼ cup Poggi Bonsi Extra Virgin Olive Oil by Trampetti
Cinnamon to taste
Parmigiano reggiano to taste
In a food processer or mortar and pestle, crush pinenuts with olive oil and cinnamon. Set aside.
- In a large sauté pan, heat wine and allow to begin to reduce in volume.
- Cook stringozzi until just under al dente, remove from pot and reserve pasta water.
- Place hot stringozzi in the sauté pan with the wine and mix together until the stringozzi take on a deep red color.
- When stringozzi are well infused with red wine, toss with the olive oil-pinenut-cinnamon mixture. Incorporate pasta water until a silky sauce forms.
Serve hot sprinkled with Parmigiano reggiano and more olive oil, and freshly ground pepper if desired.