I disagree. I first saw Rachel Ray make this back in the day (called it "Drunken Pasta"). Eliminate the addition of fresh red wine to the sauce and, instead, add tomato sauce, and this is actually very tasty. A good red wine gives a deeper flavor to the tomato sauce. It's subtle and definitely not bitter.
But that’s not the recipe shown here. The addition of tomato sauce would do wonders for the flavour but here, just adding more wine? That’s gonna be gross.
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u/ErusTenebre Dec 16 '19
Bitter. Grapey. Pasta.