Red Wine Fettucine

This red wine Fettucine dish puts a new twist on conventional pasta recipes

This delicious dish of fettucine with red wine takes nearly no time to make with the Dreamfarm range! Dreamfarm is the producer of the world's niftiest kitchen tools and gadgets. Mincing, measuring, straining, spooning – there's a gadget for everything!

Mincing garlic can be a time-consuming and tedious job. Save half the time and effort by using the Dreamfarm Garject to get it done in 4 simple steps! Firstly, insert multiple garlic cloves with the skin. Then, press to pop out the minced garlic gold. Next, open the device to allow it to self-scrape out any excess garlic. Lastly, push the eject lever to pop out the garlic skins. Give the Garject a quick rinse to clean – it's that easy!

For rinsing and draining ingredients, the Dreamfarm Spina Colander is handy to not just remove the excess water on lettuce but also fruit, vegetables, and pasta! I used the Spina Colander to clean the mushrooms and achieve a no-mess strain with the fettucine. What's more, the Spina allows the fettuccine to partially dry so it can soak up the red wine – giving the pasta a beautiful bright colour while intensifying the flavour of your dish.

The Dreamfarm utensil range helped every step of the way in this recipe! I used the Spadle to measure ingredients and add them straight to the pot, while the Holey Spadle transforms from a slotted spoon into a pasta server to rest the Fettucine neatly on your plate during the cooking process.

The clever design of each Dreamfarm cooking utensil also allows you to rest the tools on the countertop without the head contacting the surface. With a smudge-free and hygienic countertop, the Dreamfarm tools mean you'll spend less time washing up!

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Red Wine Fettucine Recipe

Ingredients (serves 2-3)

• 6 garlic cloves (finely minced)
• 8 button mushrooms (sliced)
• 3 tbsp extra virgin olive oil
• 75gms unsalted butter
• 5 cups of red wine
• 300gms fresh Fettucine
• 1/2 lemon
• Rock salt
• Parmigiano Reggiano
• Parsley – to garnish

Method 1. Boil a pot of water with a pinch of salt and a glug of extra virgin olive oil to cook the fettuccine.

2. In a heavy pot, combine EVOO, 50 gms of butter, garlic and mushrooms – sauté on low heat until just fragrant.

3. Measure and pour in the red wine, and change the stovetop temperature to high. Reduce the red wine until one-third of the liquid is left. 4. Add the fresh fettucine to a boiling water pot for about a minute until al dente, strain it in the Dreamfarm Spina Colander before pouring the pasta into the red wine liquid. 5. Turn off the heat and stir the pasta into the remaining butter with a squeeze of lemon and salt to taste.

6. Garnish with micro planed Parmigiano Reggiano, a glug of olive oil and finely chopped parsley.

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Next read: One Pot Lemon Chicken Casserole

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