Spaghetti Allubriaco Drunken Spaghetti Recipes

SPAGHETTI ALL'UBRIACO (DRUNKEN SPAGHETTI)

Steps:

• Bring a large pot of salted water to a boil. Add the dried spaghetti and cook until just pliable, 2-3 minutes.
• While the water is coming to a boil, drizzle the olive oil into a separate large pot over medium heat.
• Add the garlic to the heated oil and cook until just fragrant, 30 seconds to 1 minute. Pour in 4 cups of the red wine and bring to a boil.
• Stir in the beef bouillon and add the now pliable spaghetti. Simmer, stirring often to keep the pasta from sticking, until the noodles have soaked up the wine mixture and are al dente, just tender, 6-8 minutes.
• Season to taste with salt, freshly ground black pepper, and about 1/8-1/2 teaspoon red pepper flakes, or to taste.
• Serve immediately topped with fresh parsley and grated Pecorino cheese.

SPAGHETTI ALL'UBRIACO (DRUNKEN SPAGHETTI)

Steps:

• In a stock pot, bring 2 qt water and 2 qt wine to a boil. Season generously with salt.
• In a large saute pan, melt butter in oil over low heat.
• Add spaghetti to boiling water-and-wine. Stir often to prevent sticking.
• Add garlic and optional red pepper flakes to saute pan. Saute slowly until garlic is a pale blond and sizzling.
• Add 1/2 c red wine to garlic. Add a generous splash of liquid from the pasta pot as well. Turn heat up to medium and bring to a simmer.
• When pasta is al dente, transfer pasta to the saute pan, along with the parsley. Toss and shake saute pan until the pasta has absorbed all the liquid and is fully cooked.
• Serve immediately on warmed plates. Grated Pecorino Romano or Parmigiano-Reggiano is optional.

RED WINE SPAGHETTI WITH PANCETTA

Steps:

• Put a large pot of well-salted water over high heat and bring to a boil. Add 1 cup wine and turn heat to low.
• Heat olive oil in a wide skillet over medium. Add pancetta to pan and let sizzle for 2 or 3 minutes, until lightly browned. Remove with a slotted spoon and set aside.
• Raise heat slightly and add onion. Season with salt and pepper and stir to coat. Continue to cook, stirring, until softened, about 5 to 7 minutes.
• Add garlic, red-pepper flakes and tomato paste, and stir to distribute. Add bay leaf and all the remaining red wine and turn flame to high. Let wine reduce rapidly by half, about 10 minutes. Turn off heat.
• Bring pasta water back to a boil, add pasta and cook for about 2 to 3 minutes less than the package directions advise - that is, keep the pasta quite firm and underdone. It will finish cooking in the sauce.
• Reserve 1 cup pasta cooking water, and drain the pasta. Add pasta to the red wine mixture in the skillet and turn heat to medium-high. Let pasta wilt into the sauce and continue cooking, stirring, as pasta absorbs the sauce. The spaghetti should be correctly al dente within a few minutes and the sauce should coat the pasta. Add a little pasta cooking water if sauce gets too thick.
• Stir in the reserved pancetta, the butter and half the grated cheese and toss well. Taste a noodle, and add a sprinkling of salt to the pan if necessary. Toss once more and transfer to a warm serving dish. Garnish with basil leaves and pass remaining cheese at the table.