Tipsy Dinner - Red Wine Pasta + Malibu Mudcake

“If I could drink my meals
I would,
If I could steal an extra dessert
As I should,
If I could be always happy
I’d think,
If I could shy from coffee
I’d blink,
If I could say the perfect things
I’d talk,
If I never fell asleep
And only walk,
If I could be who you are
I’d be you,
If I could not taste
I’d be blue,
If you were a friend,
I’d give,
If life was wine
I’d live….”
This is not my typical post. It has non bite sized items (hurrah!), no curry or Indian touch (another hurrah?) and is not quite an original recipe. I mean pasta is pasta is pasta - right? But I still had to write about it. Just.

Ever had one of those days when ordinary is wonderful? Today was it. I lazed in all day, sat by the window and stared at the morning sun rise over the brooklyn bridge, indulged in a buttery cheese toast+coffee breakfast and... did nothing of significance. It was perfect.

And then I had to make dinner. With a half finished Pinot haunting me on the kitchen table, I decided to look for red wine recipes. I have cooked with white wine several times, but rarely with red since 1) my first experiment years ago was a disaster and 2) I always assumed red wine compliments beef & red meat (both of which I don't eat). However, I came across this pasta recipe and thought to myself - why not tweak it and get 'happy' over dinner? Plus, it would go perfectly with the Malibu Mudcakes I made yesterday. Is there a law against that? I didn't think so. If I want tipsy, I get tipsy.

What a great pre-exam send off to the hubby. Nothing like a good night's sleep before a test I say. 

200 gm spaghetti
1 ½ cups red wine
½ cup chicken stock
1 cup broccoli florets (I skin and use the stem too!)
1 cup radicchio, torn into pieces
½ teaspoon red chili flakes
½ teaspoon paprika
½ teaspoon oregano flakes
1 teaspoon fresh coriander, finely chopped
2 cloves of garlic, minced
1 stalk of spring onion, finely chopped
1 teaspoon brown sugar
2 tablespoons olive oil
2 tablespoon grated parmesan or parmigiano-reggiano, for garnish
Salt & pepper to taste
Cook the spaghetti in salted boiling water till it’s half done (around 3-4 minutes). Drain and keep aside (reserve some of the water).

In the same pan heat the wine and sugar. Once it begins to boil, add the half cooked spaghetti and cook on medium flame. Keep stirring, and cook till its almost al dente (another 3-4 minutes). At this stage, switch off the heat.

Meanwhile, heat oil in another non-stick pan. Add the garlic and cook till its brown. Add the broccoli, chicken stock and all the dry spices and cover to steam the broccoli for a few minutes - till it turns dark green in color. Now add the pasta along with the wine and cook till the pasta is al dente. Stir in the spring onion, coriander & radicchio and cook on high heat till any excess wine has been absorbed.
Sprinkle with parmesan and serve immediately. 

A gently flavored, fragrant & slightly tipsy dinner. What did you eat today?