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.