Mains | Pasta
Spaghetti all’ubriaco: “Drunken Spaghetti”
The preparation is unlike a regular pasta dish in that you’re almost cooking the pasta in a risotto-style. It takes on a super luscious ruby colour from the red wine and it’s just as delicious as it looks!
Mains | Pasta
Spaghetti all’ubriaco: “Drunken Spaghetti”
This is a hugely popular dish in Tuscany and it’s incredibly simple to make.
Ingredients
- Red wine one that you would drink yourself
- ½ lb spaghetti
- Olive oil
- 3-4 garlic cloves
- Pinch of red pepper flakes
- Optional: oregano
- Knob of butter
- Garnish with: pecorino & parsley/oregano
Instructions
- Get a pot of water boiling, heavily salt and add in spaghetti (this will only be cooking for ~3 min here so try to work quickly).
- Heat up a separate pot/large pan over medium and add a good glug of olive oil. Add garlic slices for 2 minutes, red pepper flakes, optional fresh oregano and then add in your red wine.
- Once wine has come to a bubble, let simmer, then transfer your very al dente spaghetti directly from the pot over to your red wine pan.
- Continually stirring, let your spaghetti finish cooking in this sauce until perfectly al dente and the sauce has reduced and the alcohol has cooked out.
- Option to finish with a knob of butter and a touch of pasta water to really help it all come together.
- Garnish with pecorino and parsley or oregano.
Did you make this recipe?
I hope these are the perfect change-up to your usual taco rotation. If you try making them, please tag me on socials.
@britacooksI’d love to see your recreations!
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