5 Red Wine Dishes to Warm Up Your Weeknight Dinners

Monday: Red Wine Spaghetti

This trendy meal calls for two cups of red wine to coat the pasta during the end of its cook time. Not only does this make for a warm, unique flavor, but it also dyes the noodles a gorgeous pink-red.

Recipe: Try our Red Wine Spaghetti

Tuesday: Rachael Ray's Fish with Red Wine Sauce & Rosemary Potatoes

Fish is classically paired with white wine, but update the staple for colder months with a Pinot Noir-based sauce. Garlicky roasted potatoes are there to mop up the rest of the sauce—and your wine glass is there to finish the rest of the bottle.

Recipe: Try Rach's Fish with Red Wine Sauce & Rosemary Potatoes

Wednesday: Coq au Vin

Don't be intimidated by the French title—this step-by-step recipe is easy to follow and stays in one big pot. Plan accordingly, though, because it takes roughly an hour and a half to put together.

Recipe: Try our Coq au Vin

Thursday: Rach's Red Wine Risotto with Kale & Mushrooms

"This recipe calls for a cup of red wine," Rach says. "What you do with the rest of the bottle is up to you!" If Rach says it's okay, then it's okay.

Recipe: Try Rach's Red Wine Risotto with Kale & Mushrooms

Friday: Braised Short Ribs with Red Wine & Dates

End the week with a hearty, savory stew that you can reheat all weekend long. With a touch of sweetness from the Medjool dates and plenty of veggie goodness, you'll want to make this every week.

Recipe: Try Naomi Pomeroy's Braised Short Ribs with Red Wine & Dates

Shopping List

For the red wine spaghetti:

• 2 cups red wine (such as Pinot Noir)
• 2 cups chicken stock
• 1 lb. spaghetti
• 6 tbsp. butter
• Salt and pepper
• Shaved Parmesan

For the fish with red wine sauce & rosemary potatoes:

• 1 1/2 lb. small round white- or yellow-skinned potatoes
• 5 tbsp. olive oil
• 4 tbsp. butter
• 2 large cloves garlic
• 4 sprigs fresh rosemary
• 1 large shallot
• 1 large fresh bay leaf
• 1 1/2 cups Pinot Noir or other light- to medium-bodied red wine
• 1/2 cup seafood stock or clam juice
• 4 red snapper or black bass fillets (6 to 8 oz. each)
• Salt and pepper
• Fresh chives

For the coq au vin:

• 2 tbsp. olive oil
• 4 slices thick-cut bacon
• 4 whole chicken legs (drumsticks and thighs)
• 1/4 cup brandy
• 8 carrots
• 4 bay leaves
• 3 tbsp. flour
• 3 cloves garlic
• 2 cups dry red wine
• 2 cups beef stock
• 1 cup white mushrooms
• Fresh flat-leaf parsley

For the red wine risotto with kale & mushrooms:

• 1 qt. chicken or vegetable stock
• 3/4 cup dried porcini or mixed dried wild mushrooms (about 1 oz.)
• 3/4 lb. hen of the woods (maitake) mushrooms
• Olive oil cooking spray
• Salt and pepper
• 2 tbsp. olive oil
• 1 large shallot
• 4 large cloves garlic
• 1 1/2 cups Arborio rice
• 1/4 tsp. ground allspice
• 1 cup sweet (red) vermouth or red wine
• 2 cups baby kale or 2 cups stemmed Tuscan kale
• 3 tbsp. butter
• 1 cup (about 4 oz.) grated Parmigiano-Reggiano

For the braised short ribs with red wine & dates:

• 3 lb. bone-in short ribs (2- to 3-inch-long pieces)
• Kosher salt
• 4 tbsp. olive oil
• 3 large carrots
• 2 onions
• 3 stalks celery
• 3 tbsp. tomato paste
• 8 pitted Medjool dates
• 8 sprigs fresh thyme
• 1 small head garlic
• 2 1/4 cups beef stock
• 1 1/2 cups red wine
• 1/3 cup aged balsamic vinegar
• 1/2 oz. dried porcini mushrooms