Garlic Pasta With Broccoli (01:40) 1/3 cup extra-virgin olive oil 2 cloves garlic, smashed 1/4 teaspoon red pepper flakes 1/4 head broccoli, sliced into very thin florets, stalk peeled and cut into matchsticks Kosher salt and freshly ground black pepper 2 tablespoons red wine vinegar Few tablespoons water or pasta cooking water, if needed 2 cups penne pasta, cooked al dente Parmesan cheese, for garnish Watch how to make this recipe. In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan. Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan. Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes.

Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.top wine in china Cook's Note: Use pasta water if the pasta was made fresh.cheap box wine prices Add in the pasta and toss to coat with the oil. red wine names starting with bTop with Parmesan cheese for serving.best extra sweet wine Recipe courtesy of Melissa D'Arabianbest wine certification programsThis recipe, adapted from pastry chef Gina DePalma, is truly greater than the sum of its parts. food and wine best road trips

Who knew that basic dried pasta, simply boiled in red wine, could develop such complex flavor? Red wine is fantastic for more than just drinking. where to buy wine italyHere, incredible recipes that use red wine including rich stews and amazing sauces.cost to open a beer and wine storeCHECK OUT OUR VIDEO ABOVE (You will want to watch it with the sound on! sea smoke wine california One-Pot Cheese Italian Pasta and Chicken is a rich and savory dish bursting with your favorite flavors! This simple recipe features a creamy sun-dried tomato sauce that is cooked right into the pasta in this amazing one-pot dish. Toss it all in a pot and let it cook. It's so easy that it just about cooks itself.  Now that's my kind of meal!!! Chad and I are honored to have been asked to present at the Pinner Conference here in Arizona.

The event took place last weekend at West World Scottsdale. Tens of thousands of people attended the conference and I even had an opportunity to promote the class on live TV. It was pretty fun. We scheduled 2 live cooking demos for the conference. I have to admit it was probably the most exhilarating thing we have done for our business in the last five years (well unless you count the cookbook contract we just signed). Chad and I have been bursting with excitement and are absolutely giddy to finally share our big news!!! We just signed the contract for our first cookbook. We are absolutely thrilled and can't wait to share it with you. It will be released fall 2017. I know you have been begging us to start writing cookbooks and we listened. We are overwhelmed to hear how much you love the recipes we create and the photos we take. I will have so much more to share about the book in the coming months, but for now just know that we are working on it and it will be released next fall.

This is an exciting year for us and we were so thrilled to finally meet many of our fans and loyal readers, not to mention all of the new friends we made. It was an absolute thrill!!! The first day of the conference I taught a class on "One-Pot Wonders". As you all know I am very passionate about simple cooking and I make a lot of one-pot recipes, but the "One Pot Wonders" are truly my favorite. You just toss the items in the pot, turn the stove on and almost like magic the entire pot turns into one enchanting dinner. I love that the pasta cooks right in the pot and absorbs all of the flavors from the ingredients you add. I created this new recipe especially for the event and we decided that we really wanted to take it to the next level so Chad and I also created a video for you. Let me know how you are liking the videos. They are a lot of fun and we are excited to keep doing them. Now, let me tell you... This is TRULY my favorite One-Pot ever posted on our site! {Leave room for another one that is going in the cookbook that would give this recipe a run for it's money.}

The addition of chicken and herbs and spices come together with the chicken stock and chardonnay to create an amazing flavor combination. The fresh spinach is cooked in the pot and more it stirred in at the end to give you cooked and wilted spinach. It is truly the perfect American-Italian dinner! Did you listen to the video? I suggest you leave the music on, it is such a happy song it will make you want to jump up and go make the pasta. One-Pot Cheese Italian Pasta is a rich and savory dish bursting with your favorite flavors! This simple recipe features a creamy white wine sun-dried tomato sauce that is cooked right into the pasta in this amazing one-pot dish. With love from our simple kitchen to yours. RECIPE AT THE BOTTOM Do you  ove TSRI?  Don't miss another recipe.  Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day! Don't miss a thing! Follow us on Facebook | Check out some of our favorite one-pot wonders:  .

One Pot Cheesy Pasta and Sausage, features a creamy, cheesy tomato basil sauce that is cooked right into the linguine pasta in this amazing dish that is ready in 20 minutes. One Pot Mexican Pasta and Sausage features a spectacular salsa inspired sauce; that is cooked right into the spaghetti in this amazing dish, ready in 20 Minutes!   Your favorite salsa ingredients come together to with pasta and sausage to create a knock-your-socks-off meal. Toss it all in a pot and let it go.  It's so easy, that it just about cooks itself.  Now that's my kind of meal! One-Pot Cheesy Italian Pasta and ChickenSERVES 6  |  ACTIVE TIME 20 Min  |  TOTAL TIME 30 Minutes 8 ounces baby spinach leaves, divided 1 cup sun-dried tomatoes packed in oil and Italian herbs, drained (about 7 ounces) 1 large yellow onion, sliced 1 pound uncooked boneless, skinless chicken breasts (cut into 1/2" bite size pieces) 6 garlic cloves, sliced 1 pound dry linguine 2 teaspoons dried Italian seasoning

2 teaspoons kosher salt 1 teaspoon fresh ground pepper 1 teaspoon crushed red pepper flakes 4 cups (32 ounces) reduced sodium chicken stock 1 cup (8 ounces) chardonnay wine 4 ounces fresh Parmesan cheese, shredded Combine 1/2 of the spinach with the tomatoes, onion, chicken, garlic, linguine, Italian seasoning, salt, pepper and crushed red pepper in a 5-quart Dutch oven over medium-high heat. Pour chicken stock and wine over top. Cover and bring to a boil. Cook 7-9 minutes until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pot. You will still have some liquid in the pan when the pasta is done cooking. This is going to make the base for our delicious cheese sauce. Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta. Toss in remaining spinach. DONNA'S SIMPLE KITCHEN TIP: Dried Italian Seasoning is a fabulous convenience ingredient.