SPaghetti Ubriachi – Drunken Spaghetti

Author: kel15  //  Category: Everyday Italian Recipes, Pasta Italiano, Quick & Easy, Spaghetti

Spaghetti Ubriachi, or Drunken Spaghetti is really a common Tuscan dish that people also make inUmbria when the new wine reaches the marketplace each and every year. It is a great dish to look at because the pasta cooked inside the red wine takes on a gorgeous ruby red color. Usually do not be concerned about getting tipsy while consuming this pasta as the alcohol burns off with all the heat leaving just a beautiful hint of sweetness to the pasta.

I’ve seen a myriad of variations of this straightforward recipe over the years but this really is the basic recipe we use that consists of new red wine, and olive oil flavored with garlic and pancetta. You may also substitute anchovies for the pancetta in case you choose (and like anchovies ~ I do not!) but the saltiness with the pancetta pairs properly with the sweetness of the wine. If you are not able to get your hands on a brand new red, I’d recommend using a Chianti wine which has a robust flavor to it and isn’t too high-priced. You really tend not to wish to be working with your husband’s $100 special red to cook pasta in! We do not top this pasta with cheese as we actually like to delight in the exclusive flavors of this dish, but when you definitely have to add cheese to your pasta I’d suggest an aged grated Pecorino.

1 Pound Spaghetti

4 to five cups Red Wine

6 Tablespoons Further Virgin Olive Oil

3 Cloves Garlic, Peeled & Minced

3/4 Cup Chopped Pancetta

Salt & Pepper

Red Pepper Flakes (Optional)

3/4 Cup Finely Chopped Fresh Parsley

Grated Pecorino Cheese (When you Should)

Bring a large pot of salted water to a boil, and cook the pasta for 2 or 3 minutes. Although it can be cooking add the wine to a second large pot and bring it to a boil. Drain the pasta well and add it for the pot with red wine and continue to cook an additional 6 to 7 minutes or just until the pasta is “al dente”. Even though the pasta is cooking inside the wine, in a frying pan, heat the oil and cook the pancetta until light brown and just beginning to crisp, Add the garlic, stir nicely and remove from the heat. Season with salt, pepper and red pepper flakes.

Drain the pasta once more of whatever wine is left (most will have been absorbed by the pasta) and add the drained pasta to the pancetta and oil mixture. Toss effectively and cook more than the heat for a minute or so until it can be well blended and piping hot. Add the parsley, toss and serve.

Quick Recipe: Italian spaghetti sauce

Author: carla_guillermo  //  Category: Quick & Easy, Sauces, Spaghetti

Even if it’s not holiday season, make your day a special one by preparing a fast but luxurious pasta meal with this recipe. It will surely captivate your senses and make you miss it.

spaghetti sauce

What you will need are the following:
• 14 oz can tomato juice
• 6 oz can tomato paste
• 1 clove garlic, minced
• 1 teaspoon table salt
• 1/4 teaspoon black pepper
• 1 1/2 teaspoon red pepper
• 1 teaspoon oregano
• Lard
• 1 pack Italian sausage

spaghetti sauce

Set the stove on low heat. Combine the tomato juice and paste in a pot and place it on the stove. Add in minced garlic, condiments and spices while stirring. In another pan, heat the lard until medium cooked. Add in the Italian sausage and fry thoroughly. After frying, mix with the contents of the pot and cook for 3 hours. Better serve with cooked noodles.