Drunken Spaghetti
Known as Spaghetti all’Ubriaco, this simple yet elegant red wine spaghetti is a fabulous choice for special occasions like Valentine’s Day. The pasta is bathed in red wine, soaking up the wine flavor while cooking off the alcohol and infusing the pasta with a subtle sweetness and depth of flavor. The pasta is finished in a pan with butter, garlic, toasted walnuts, and Parmigiano-Reggiano cheese. Enjoy!
Servings: 4
Ingredients
- 4 c. water
- 1 (750 ml) bottle dry red wine such as Chianti or Merlot, divided
- 1 lb. spaghetti
- 2 T. extra virgin olive oil
- 4 sm. garlic cloves thinly sliced
- 1/4 tsp. crushed red pepper
- 2 T. butter
- 1/4 c. parsley finely chopped
- 1/2 c. toasted walnuts coarsely chopped
- 1/2 c. Parmigiano-Reggiano cheese plus more for serving
- Salt and freshly ground black pepper to taste
Instructions
- In a large pot, bring water, 3 cups of wine, and a large pinch of salt to a boil. Add spaghetti, cook until al dente, stirring occasionally. Drain, reserving 1/4 cup of the cooking liquid.
- In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the garlic and red pepper, and season with salt. Sauté for 1 to 2 minutes. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer.
- Stir in pasta, cook until the liquid is nearly absorbed, about 2 minutes. Add the butter, parsley, nuts, and cheese, toss to coat. Season the pasta with salt and pepper to taste.
- Serve immediately, passing grated cheese at the table.
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