Drunken Pasta Recipes

DRUNKEN PASTA RECIPE BY TASTY

Steps:

• Bring a large pot of heavily salted water to a boil.
• Make the bread crumb gremolata: Heat the olive oil in a small pan over medium heat. Add the bread crumbs and garlic and cook, stirring frequently, until the bread crumbs are golden brown, 2-4 minutes. Transfer the bread crumbs to a heatproof bowl.
• Add the parsley, lemon zest, and salt and stir to combine. Set aside.
• Make the drunken bucatini: Once the water is boiling, add the bucatini and cook until just shy of al dente, 6-7 minutes. Reserve ½ cup (240 ml) pasta cooking water, then drain.
• While pasta is cooking, heat a large, high-walled skillet over medium heat. When the pan is hot, add the olive oil, garlic, and red pepper flakes. Cook, stirring constantly, for about 30 seconds, until fragrant. Melt 1 tablespoon of butter in the pan and continue to stir for about 1 minute more, until the garlic starts to brown.
• Add the red wine to the pan and cook until reduced by about 25%, 2-3 minutes.
• Add the drained bucatini to the pan and toss gently with tongs. The wine will reduce more as the noodles cook through and soak up the wine, 2-3 minutes.
• Add the remaining 5 tablespoons of butter, the salt, and pepper. Toss until the butter is melted and the pasta is silky, about 2 minutes.
• Divide the pasta between 2 bowls and top with the bread crumb gremolata. Serve immediately.
• Enjoy!

DRUNKEN SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil and 1 tablespoon butter in a large skillet. Add the Italian seasoning, red pepper flakes and garlic and cook for 3 minutes. Turn the heat off. Add the red wine, turn on the heat and bring it to a boil. Season with a dash of salt and pepper.
• Meanwhile, add the spaghetti to the boiling water and cook for 3 minutes. Drain the pasta, reserving some of the water, and add the pasta to the skillet with the simmering wine. Stir everything together with tongs and cook for 5 minutes.
• Meanwhile, melt 1 tablespoon butter in a saute pan. Add the sliced mushrooms, season with salt and pepper and fry until cooked on both sides. Drizzle over the balsamic vinegar and toss.
• Add the final tablespoon of butter to the pasta and stir through. You can add some of the reserved pasta water if you need loosen the sauce. Add the sauteed mushrooms and stir through. Garnish with the grated Parmesan and torn basil leaves.

DRUNKEN PENNE PASTA

Steps:

• In a large saucepan over medium-high heat, add the oil to the pan and heat until the verge of smoking. Then add the onions and reduce the heat to medium, cooking until translucent, 2 to 3 minutes. Once the onions are cooked, add half the prosciutto and garlic, stirring into the onions. Then add the vodka to delgaze the pan and allow the alcohol to cook off.
• Next, add the tomato sauce, cream and chicken stock, cooking for 4 to 5 minutes to reduce the liquid by half to yield 1 cup. Next, add the pasta, stirring into the cream sauce and warming the pasta. Finish with the butter, stirring again, and then remove from the heat and portion into bowls. Finish with the cheese, parsley and remaining prosciutto.

DRUNKEN SHRIMP OR CHICKEN OR CRAWFISH PASTA

Steps:

• Preheat the oven to 400 degrees.
• Core the tomatoes and cut into halves.
• Core the bell peppers and cut into halves lengthwise, discarding the seeds and membranes.
• Rub the skins of the tomatoes and peppers with a small amount of vegetable oil and make a small slit in the skin of each tomato half.
• Arrange cut side down in a baking pan and roast in the oven until the skins blister.
• Squeeze the seeds from the tomatoes and chop coarsely.
• Julienne the bell peppers.
• Bring the cream to a boil in a heavy saucepan.
• Stir in the roasted tomatoes and cook until the mixture is reduced 1/3 and the sauce will coat the spoon.
• Saute the garlic in the butter in a large saute pan until golden brown.
• Add the shrimp, leeks, mushrooms, and Creole seasoning.
• Saute until the shrimp are partially cooked.
• Add the beer and stir to deglaze the pan.
• Cook until the beer has evaporated.
• Add the tomato cream and pasta; mix well and season with kosher salt.
• Spoon onto serving plates and top with the Romano cheese and roasted bell peppers.
• Garnish with parsley.

ONE-PAN DRUNKEN NOODLES RECIPE BY TASTY

Steps:

• In a large bowl, soak the rice noodles in warm water (about 100°F/38°C) for 60 minutes, then drain.
• Make the sauce: In a medium bowl, whisk together the garlic, ginger, Thai chiles, white pepper, honey, light and dark soy sauce, oyster sauce, hoisin sauce, fish sauce, and sesame oil.
• Heat 2 tablespoons of vegetable oil in a large wok over high heat until shimmering. Add the chicken and cook for 4 minutes, until lightly browned on the outside and no longer pink inside. Transfer the chicken to a bowl.
• Heat the remaining 2 tablespoons of oil in the wok over high heat until shimmering. Add the onion, carrot, bell pepper, baby corn, and scallions and sauté for 5-6 minutes, until the onion is translucent.
• Add the rice noodles and sauce and toss to coat well. Add the chicken and Thai basil and toss to incorporate.
• Enjoy!

DRUNKEN PASTA

Steps:

• Cook pasta in 3 cups wine and water, reserving 1/4 cup of the cooking liquid
• Saute garlic and pepper in oil. Add 1/4 cup wine and cooking liquid. Simmer and add pasta, then parsley and parmesan.

DRUNKEN TUSCAN PASTA

Steps:

• Pour the entire bottle of wine into a large pan; add water and fill the pot up as you would to cook pasta.
• Bring the wine and water to a boil over high heat.
• When the liquids boil, add salt and the pasta; cook to al dente. (you will use some of the cooking liquid later).
• Heat a large nonstick skillet over medium heat; add 2 tablespoons of olive oil; then chop and add the pancetta.
• Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.
• Add the mushrooms to the olive oil in the same skillet; season with rosemary; cook 6-8 minutes until deeply golden.
• Push the mushrooms to the sides of the skillet; add in the garlic and red pepper flakes; cook for a minute or so, then toss the mushrooms together with the garlic.
• Add the greens to the pan; season with salt, pepper, and nutmeg.
• When the greens have wilted down, add a couple ladles of the starchy pasta cooking liquid to the pan; cook for a minute to reduce it a little.
• Drain pasta well and add it to the skillet.
• Add in the pancetta and a handful of cheese to the pan; toss the pasta for a minute or so to allow it to absorb the remaining liquid.
• Adjust the seasonings and serve; pass the extra cheese at the table.