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!

Spaghetti all’ubriaco: “Drunken Spaghetti”

This is a hugely popular dish in Tuscany and it’s incredibly simple to make.
Prep Time 5 minutes
Cook Time 15 minutes
Serves 2


  • 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


  • 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.

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