Creamy tortiglioni

with red wine



600 g of GALLO Tortiglioni

1 bottle of red wine

250 g of fresh cream

2 garlic cloves, chopped

Olive oil

Salt and pepper


Parmesan cheese, flakes or grated


Step 1

Measure 100 ml of red wine and pour the remainder of the bottle in the pot where the pasta will be cooked.

Step 2

Add two cups of water to the pot and a handful of salt. Cook the pasta until al dente, strain and set aside.

Step 3

In a pan with a little olive oil, cook the chopped garlic for a minute until fragrant.

Step 4

Add the 100 ml of wine previously saved and let it evaporate for one minute. Next, add the cream and cook for another minute.

Step 5

Add the strained pasta into the pan with the sauce and serve with salt, pepper, chives and parmesan cheese flakes.

You may

be interested in