Drunken Spaghetti With Black Kale Recipes

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DRUNKEN SPAGHETTI WITH BLACK KALE



Drunken Spaghetti with Black Kale image

The "drunken" part of this spaghetti comes from dry Italian red wine, which also gives the pasta a beautiful deep red colour.

Provided by Rachael Ray

Categories     Bacon,cheese,Main,pasta,vegetables

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 bottle dry Italian red wine
Salt
1 lb(s) spaghetti
3 Tbsp extra-virgin olive oil
¼ lb(s) pancetta, smoked pancetta or speck, chopped into fine dice
4 cloves garlic, finely chopped
2 bundles black, Tuscan or Dinosaur kale, thinly sliced
Freshly ground black pepper
Freshly grated nutmeg
½ cup Pecorino Romano cheese, plus a chunk to shave at table

Steps:

  • Pour the whole bottle of wine into a pasta pot and add about the same amount of water. Salt the liquid and bring to a boil over medium heat. Add the pasta and cook until just shy of al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
  • Meanwhile, heat a deep skillet over medium to medium-high heat with the extra-virgin olive oil. Add the pancetta and cook until crisp, 2 to 3 minutes, then add the garlic and swirl it around for 2 minutes more. Add the kale, let it wilt and then season with salt, pepper, and nutmeg, to taste. Add the reserved cooking liquid, drained pasta and the grated cheese. Toss vigorously for at least a full minute, then serve in shallow bowls. Pass the Pecorino to shave over the pasta at the table.

DRUNKEN SPAGHETTI



Drunken Spaghetti image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 tablespoon olive oil
3 tablespoons butter
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
3 cloves garlic, minced
One 750-milliliter bottle red wine, such as Chianti
Freshly ground black pepper
1 pound spaghetti
1 pound portobello mushrooms, sliced 1/4 inch thick
1 pound button mushrooms, sliced
1 tablespoon balsamic vinegar
1/2 cup grated Parmesan cheese
2 tablespoons fresh basil leaves, torn

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 PASTA RECIPE BY TASTY



Drunken Pasta Recipe by Tasty image

We're drunk in love with this quick and easy dish! Buttery, wine-soaked pasta topped with crunchy garlic breadcrumbs is the pasta party dreams are made of.

Provided by Betsy Carter

Categories     Dinner

Time 15m

Yield 2 servings

Number Of Ingredients 14

1 tablespoon olive oil
½ cup panko breadcrumbs
1 clove garlic, grated
½ bunch fresh parsley, chopped
½ lemon zest
¼ teaspoon kosher salt
1 pinch kosher salt, plus more for cooking pasta
½ lb spaghetti
2 tablespoons extra virgin olive oil
3 cloves garlic, chopped
¼ teaspoon red pepper flakes
6 tablespoons unsalted butter, divided
1 ¼ cups red wine, such as cabernet sauvignon
freshly ground black pepper, to taste

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!

Nutrition Facts : Calories 1085 calories, Carbohydrate 119 grams, Fat 56 grams, Fiber 4 grams, Protein 18 grams, Sugar 5 grams

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