The Sunday Dinner: Purple Pasta Eaters

Pasta is great. I'm pretty sure there is no one out there who would disagree with that statement. The one really shortcoming that I can see as far as pasta goes is that once you've seen it you've pretty much seen all of it. Sure you can mix the sauce up, and dishes like ravioli or lasagna can throw you a curve ball on occasion, but honestly, when was the last time you were surprised by pasta? Before I tried out the recipe for this week's Sunday Dinner a few weeks back, I probably wouldn't have been able to answer that question, but red wine spaghetti has a taste as unique as its purple hue, and if you have any free time in the kitchen this week or an inclination to do a bit of culinary experimentation, than I'd highly recommend you check it out.

I think the flavor of the red wine pasta is at it's most robust when it's fresh out of the pot, so while you are finishing up with the cooking a batch Double Tomato Bruschetta would make an excellent appetizer / pre-meal snack.

The Red Wine Spaghetti is of course the main attraction. The linked recipe is what I based my dish on, but I skipped the broccoli and instead added diced tomatoes, as well as chicken sausage (that i fried in a the pan along with the garlic). I finished it with a handful of toasted pine nuts sprinkled over the top.

The red wine flavor of spaghetti is pretty powerful, so I would suggest against pairing this dish with any more alcohol, but if still water is to pedestrian for your palate why not grab a bottle of San Pellegrino.