Post #2105870
2026-04-21 05:45 UTC
@dplattsf did you make it? I made red wine tagliatelle with creamy mushrooms once, and it was absolutely sinfully good. So much more than the sum of its parts.
The only reason it did not become part of my repertoire was that we couldn't stop eating it, and it was basically carbs, booze and cream. Sigh. I should make small portions for a special occasion sometime.
Replies (1)
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@dplattsf@sfba.social 2026-04-21 20:03
@solar_chase made and at least partially consumed. Did you use a whole bottle of wine as the primary liquid ingredient? Honestly choked on the vapor layer. This is one of those situations where you think bottle of delicious Cab sav (verified)? butter? pasta? how can you go wrong??! My opinion as a biochemist was too little lipid and not enough cook time - it's not as presented in that pic either - they added things they don't include in the recipe. To be fair we omitted the ANCHOVY but that got pretty awful reviews...