Red Wine Spaghetti with Belgian Endive Gorgonzola

Red Wine Spaghetti with Belgian Endive Gorgonzola
Chef Fabio Viviani is making a delicious recipe from his cookbook, "Fabio's 30-Minute Italian."


  • 1 bottle red wine, such as a Pinot Noir
  • ½ pound dried spaghetti
  • ¼ cup extra-virgin olive oil
  • 1 large shallot, halved, thinly sliced into strips
  • 3 large cloves garlic, chopped
  • 2 Belgian endives, cut into thin strips
  • ¼ cup white wine
  • ½ cup vegetable stock
  • 6 tablespoons butter
  • ½ cup gorgonzola cheese
  • Salt and pepper

Red Wine Spaghetti - Home & Family


1. In a pot of salted water, about 2 quarts, pour in bottle of red wine. Bring to a boil and drop in spaghetti.

2. While pasta cooks, heat a large pan with olive oil on medium high heat. Add the shallots and garlic, and cook for 3 minutes to soften. Then add endive and cook for another 3 to 4 minutes. Season with salt and pepper.

3. Deglaze with white wine and vegetable stock. Reduce by half, then swirl in butter until it melts and forms a sauce.

4. After spaghetti has cooked to preferred doneness, drain and add pasta to the sauce pan. Toss together until sauce coats pasta and crumble cheese on top.

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