aka: Red Wine Spaghetti - Although it's called "Drunken Spaghetti" you won't get drunk eating it because the alcohol cooks off, Enjoy!
Course: Entrée
Cuisine: Italian
Servings: 4
Ingredients
4c.water
1(750 ml) bottle dry red winedivided
1lb.spaghetti
1/4c.Extra virgin olive oildivided
4sm.garlic clovesthinly sliced
1/4tsp.crushed red pepper
1/2c.parsleyfinely chopped
1c. (4 oz.) toasted walnutscoarsely chopped
1/2c.Parmigiano-Reggiano cheeseplus more for serving
Salt and freshly ground black pepper
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 parsley, nuts, cheese, and the remaining 2 tablespoons of olive oil, toss to coat. Season pasta with salt and pepper. Serve immediately, passing grated cheese at the table.