Do you like a glass of wine with dinner? Well how about trying five glasses of wine in dinner! This boozy spaghetti all’ubriaco (drunken spaghetti) is from Serious Eats.
(Originally published 22/05/2023)
Prep time: 5 minutes
Cooking time: 15 minutes
Makes: 2 servings
Ingredients
560ml red wine
200g Long pasta of choice (spaghetti, linguine etc.)
2 garlic cloves
1tbsp butter
60ml olive oil
Pinch of red pepper flakes
Handful of parsley
1. Drunk on pasta
Begin this recipe by finding a larg-ish pot and adding 560ml red wine and 560ml water. Put a hat on the pot and leave it to come to the boil.
Season it generously with salt and once it is boiling add in 200g of spaghetti ( feel free to use another long pasta, we decided whilst cooking that spaghetti is like a skinny model from the nineties and sometimes we like it thicker. Personally I can recommend mafaldine, it is my favourite pasta shape.).
Stir the pasta regularly so that it doesn’t stick.
2. You’re oil I want
Peel 2 cloves of garlic and slice it on up. Place 1tbsp butter and 60ml olive oil in a large frying pan and leave to heat.
Once the oil is hot and the butter has melted add in you little garlic strips.
Once the garlic is crisp add 1/4 cup more red wine and a few tbsps of pasta cooking water. Turn the heat up until the sauce simmers.
3. You can call me Al (dente)
Once the pasta is al dente add it to the saucepan.
Add a handful of chopped finely chopped. Toss and cook until the liquid has been absorbed by the pasta.
Serve with a sprinkling of parmesan.
Dink and sink!
Food for Thought
Lizzy says: “I found this recipe when I was on the hunt for Valentine’s Day dishes. I suppose that this is red and gets you slightly drunk is the romantic draw of it. That it was so quick to make was a massive bonus point for this, but synchronizing pasta cooking times over Whatsapp is not easy!! I would not recommend. The end result was not as winey as I was expecting, although the colour was super fun, although it definitely needed some parmesan on top! 5/10 “
Kate says: “My choice of long pasta shape changes month to month( current fave is Bucattini) but I am starkly against spaghetti – it is too skinny! I tried a Bavette for this which is a thicker, flatter pasta and I think it worked really well. The wine gave a really nice subtle flavour to the pasta and it was also a fun chemistry experiment but if I made it again I would use far, far less oil, it wasn’t a nice oily but more like it was swimming in it. It was way too oily to be enjoyed and if I want a naughty buttery pasta I am going to choose this one from Marion’s kitchen. I would definitely try this again in the future though and it’s a great store cupboard pasta dish 7/10″
6/10 Gasps
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