DRUNKEN SPAGHETTI
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring salted water to boil in a large pot. Add the spaghetti and cook for 6 to 7 minutes, pasta should still be a little firm in the middle (just before the pasta is al dente).
- In a saucepan, heat the extra-virgin olive oil. Add the garlic, anchovy fillets and chili peppers, and cook for about 2 to 3 minutes. Add the spaghetti to the pan, and toss well. Pour in the red wine, and cook until it has reduced and the spaghetti has finished cooking. Add freshly chopped parsley and grated pecorino cheese to pasta, and toss well.
- Remove the pasta from heat, transfer to a warm bowl and serve immediately.
DRUNKEN SPAGHETTI
Recipe Courtesy David Rocco "David Rocco's Dolce Vita"
Provided by Christine Cushing
Categories cheese,dinner,fish,herbs,Italian,lunch,Main,pasta
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring salted water to boil in a large pot. Add spaghetti and cook for 7 to 8 minutes, pasta should still be a little firm in the middle (just before pasta is al dente).
- In a skillet or large sauté pan, heat extra virgin olive oil over medium heat. Add garlic, anchovy fillets and chile peppers. Cook until garlic is golden brown, about 2 to 3 minutes. Add spaghetti to the pan. Toss to combine with olive oil. Add the red wine. Cook until wine has reduced slightly and spaghetti has finished cooking. Sprinkle parsley and grated pecorino cheese. Toss to combine and remove from heat.
DRUNKEN PASTA RECIPE BY TASTY
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
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
SPAGHETTI ALL'UBRIACO (DRUNKEN SPAGHETTI)
Adapted from a recipe by Gina DePalma at Serious Eats. Use a drinkable but inexpensive red wine (a jug wine might be perfectly acceptable, if it's tasty). For one 4-ounce serving, reduce the water and wine to 2 cups each. (NOTE: you need 2 qts plus 1/2 cup wine for the full recipe - the full amount is NOT listed, because it skews the nutritional info.)
Provided by DrGaellon
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 741.5, Fat 34.5, SaturatedFat 7.7, Cholesterol 15.3, Sodium 50.7, Carbohydrate 86.7, Fiber 3.8, Sugar 2.2, Protein 15.2
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