Rotwein-Nudeln Mit Fruehlingszwiebeln, from a Betty Bossi cookbook (Switzerland). A Swiss friend prepared this for me when I was living overseas. It is a simple but tasty dish. The salt helps the pasta absorb the red wine color. I have translated the recipe from German so it may need some tweaking.

Ingredients

4 serv.

Sauce
butter or olive oil↗1 tablespoon
green onions↗2 bunches
sliced (spring onions, about 300 g.)
cinnamon↗1 pinch
heavy cream↗1 1⁄4 cups
parmesan cheese1⁄2 cup
freshly grated
Pasta↗
merlot or other red wine↗1 liter
water↗2 1⁄8 cups
salt↗1 tablespoon
fettuccine pasta or other dry pasta↗14 -18 ounces

Step-by-step instructions

1
Sauce:.
2
In saucepan, heat butter over medium heat. Add green onions and saute until softened. Add cream and cinnamon and bring to boil. Let simmer 5 minutes.
3
Add Parmesan, stirring constantly. Season to taste with salt and pepper.
4
Pasta:.
5
In large pot combine red wine and water and bring to a boil. Add salt.
6
Cook pasta al dente, stirring occasionally. Drain.
7
Serve pasta topped with cream sauce.

Source: food.com

Original recipe ↗

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