Red wine spaghetti

Ingredients for 4 servings:

• 500 g spaghetti, short, made from durum wheat semolina
• 1 bottle of dry Italian red wine
• 600 ml vegetable stock
• 80 g smoked ham, diced
• 2 sprigs rosemary, fresh
• 2 onions, finely diced
• 2 tbsp olive oil
• 2 cloves garlic
• e.g. Parmesan
• n. B. Thyme
• n. B. Pfeffer
• n. B. Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

yummy

Bring the vegetable stock to a boil in a saucepan. At the same time, in a large frying pan, sauté the onions, garlic, diced ham (vegetarians can omit these), and rosemary sprigs with olive oil until the onions are translucent and the ham is lightly browned. Then add the uncooked spaghetti to the pan and pour over the hot stock, stirring the spaghetti occasionally. Cook the pasta until it has softened a little and the stock has almost reduced. Then gradually pour over the red wine and cook until the pasta is al dente. You will need the entire bottle of wine. Season to taste (pepper, a little salt). Thyme also goes well with it. Serve with a fresh salad and sprinkle with Parmesan cheese over the cooked pasta.