French Spaghetti with Red Wine

French Spaghetti has a fantastic depth of flavor due partly to the incredible-tasting red wine-flavored tomato sauce. This one pan pasta dish tastes like it's been cooking for a long time on the stovetop, but this tasty dish can be on the dinner table in hardly any time at all!

For all you fans of one-pot pasta meals, I've got a few other recipes you'll want to try: One Pot Linguine with Italian Sausage, Tomatoes, and Capers has everything you want in a quick cooking and easy pasta dish, and One Pan Orzo with Tomatoes, Spinach, and Basil tastes like the peak of summer any time of the year.

The ingredients:

*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.

Ingredient Information:

DRY SPAGHETTI - Since the spaghetti cooks in the pan along with the sauce and other ingredients, it soaks up ALL the flavor, making this an extra tasty pasta dish with flavor from end to end (spaghetti humor).

COOKED CHICKEN - This is the perfect place to use the convenience of store-bought rotisserie chicken. You can either shred or chop the meat and use white or a combination of white and dark meat. The only thing you'll need to do is remove the skin from the chicken and discard the bones (unless, of course, you choose to save the carcass for making stock).

OLIVE OIL - I used and extra virgin olive oil for this recipe, but feel free to use a less expensive second-press olive oil, avocado oil, or even a canola oil.

RED WINE - A Pinot Noir or burgundy are excellent red wine choices. I used a Pinot Noir. Any dry red (or white) wine will work in this recipe.

PARMESAN CHEESE - The better Parmesan cheese you can afford, the less you'll need to use flavor the dish, and subsequently, in the long run, the more money you'll save. Parmigiano Reggiano is, by far, my Parmesan cheese of choice.

RED ONION - I cook a lot with red onions, but any onion (yellow, white, sweet, etc.) can be used for this recipe. You'll need approximately 1 cup diced onion, which is approximately 1 medium onion. Feel free to adjust the amount you use depending on your fondness (or lack thereof) of onion.

GARLIC - Three or four cloves of chopped garlic is just the perfect amount for this recipe, as far as I'm concerned. Of course, I ADORE garlic, so for me, more is more. Feel free to adjust the quantity of garlic you use for this dish depending on your tastes and preferences.

CRUSHED TOMATOES - Use your favorite brand of crushed tomatoes. You will need a 28-ounce can.

TOMATO SAUCE - The same holds true for tomato sauce. Use your favorite brand of tomato sauce (jarred or canned). You'll need 28 ounces.

BUTTER - The butter added to this dish adds richness to the flavor of this pasta and also helps the incredible taste of the sauce linger on your tongue. This is an important ingredient. Please don't leave it out. You can use salted (my choice) or unsalted butter.

DRIED ROSEMARY, OREGANO, BASIL, AND THYME - Feel free to use all, or any combination of these dried herbs. They all work in conjunction with each other and lend a long-cooked flavor to a quick-cooking pasta!

FRESH PARSLEY - Chopped parsley added right before serving brightens and adds an element of freshness to the completed dish, not to mention it adds visual interest and color contrast, which are always important in food presentation.

SALT AND PEPPER - Kosher salt and freshly cracked black pepper are my basic seasoning enhancers of choice. Please see the notification below if you are using table salt.

*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.

Kitchen tools and equipment needed:

• large skillet
• wooden spoon
• chef's knife
• cutting board
• liquid measuring cup
• measuring spoons
• wine opener
• garlic press (optional)
• can opener
• cheese grater

Post and Recipe Disclaimer:

I originally published this recipe in 2016. For today's purposes, however, I've gone in to update this entire post with new photos and information, but the recipe itself remains completely unchanged.

How this recipe came to be:

This is by far the quickest and tastiest recipe for spaghetti that I've had in a long time, and it's all thanks to fellow food blogger Trish Rosenquist and her brand new (2016) cookbook: "100 Creative Ways to Use Rotisserie Chicken in Everyday Meals."

What I wrote about this recipe in 2016:

Since I'm all about taking a few shortcut liberties when it comes to getting dinner on the table quickly on busy nights, I'm thrilled to have Trish's wonderful new cookbook to refer to when it comes to using my favorite grocery store shortcut: the rotisserie chicken.

French Spaghetti is definitely a recipe that I'll be making many times again, as well as many of the other recipes that I've bookmarked throughout this wonderful cookbook. To say that I'm excited to have this cookbook in my collection is an understatement.

Can other dried pasta be used for this recipe?

Sure, I don't see why not. I suggest linguine, penne, farfalle, or boucattini.

Can the chicken be omitted or substituted?

Chicken does NOT need to be added to this French spaghetti pasta. It can be omitted entirely.

OR, if you're feeling wild and crazy, you can swap almost any other fully-cooked protein you prefer for the chicken: Cooked and crumbled Italian sausage would be delicious, and the same would be true for cooked and crumbled ground beef.

What can be substituted for the red wine?

A dry white wine would make a nice substitution for red.

However, if you'd like to omit the alcohol entirely, feel free to use ¾'s cup of chicken or beef stock (or broth) along with 2 teaspoons of apple cider vinegar or red wine vinegar. Either of the stock and vinegar combos would make a suitable substitution for the wine in this recipe.

Can this French spaghetti be frozen after cooking?

You bet! French spaghetti freezes beautifully!

You can Store it in an airtight freezer container or bag for up to 4 months.

Can French spaghetti be made in a slow cooker?

Yes. I did it once while we were away and staying in a vacation rental home.

Add all the ingredients (except for the Parmesan cheese and parsley) into a 7-quart slow cooker and stir well to combine. Set the temperature dial to medium.

Cook, covered, for 4-5 hours. Stir well. If the pasta needs additional cooking time, cover and check again in 30 minutes.

Serve with Parmesan cheese and parsley as directed.

Let's make it a complete meal, shall we?

This quick and easy Italian Herb Quick Bread comes together in a snap with only one bowl, one spoon, and no kneading required. It's a super delicious way to make homemade bread for dinner!

Caprese Salad with Prosciutto, Burrata, and Grilled Zucchini makes a delicious side salad or even a main course. All the colors and flavors you love are in this wonderfully fresh salad.

Let's end this meal with these Orange and Cranberry Ricotta Cookies. They have a soft, pillowy texture and big, bold cranberry orange flavor. They're exceptional with a cup of coffee or tea after a delicious one-pot pasta meal.

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Until we eat again, I hope you have a delicious day!