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One-Pot Red Wine Pasta

Servings 4


  • 16 oz. pasta love these little nests of fettuccine, easy to add to a pot without breaking the noodles
  • 1 small white onion
  • 2 garlic cloves
  • 2 sprigs of fresh basil
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 2 ½ cups vegetable stock*
  • 2 cups red wine any kind you prefer to drink
  • ¾ cup water
  • salt + pepper
  • ½ cup Parmesan cheese to serve


  • *I use vegetable stock most of the time as I don't often eat chicken or beef. Using vegetable stock will turn your pasta a purple-ish brown once it's cooked. If you use chicken (or seafood) stock, the noodles will have a slightly different color than mine (more purple than brown). You can use whatever stock you prefer or have on hand, but I think vegetable or chicken would work best for this dish.
  • Finely cut the onion and mince the garlic. Add all ingredients (except the Parmesan cheese) to a large pot. Bring to a boil.
  • Reduce the heat to a low boil and cook for 7-8 minutes, stirring occasionally. Once the noodles are cooked through, remove the bay leaf and basil sprigs before serving.