Drunken Spaghetti Red Wine Pasta (spaghetti all'ubriaco)

Method6 steps

1. 1

   Step 1: Set aside ½ glass (2.5 fluid oz) of the red wine, unheated, for finishing. Pour the rest of the bottle into a saucepan, bring to a boil and simmer for 15–20 minutes. In a separate pot, bring water to a boil, add cooking-water salt and return it to the boil. Keep the reduced wine hot.

   Reduce wine · 20 minUses 1 bottle wine: keep ½ glass (2.5 fluid oz) unheated, simmer the rest · Water for the pasta pot · Salt for the pasta cooking water

   
2. 2

   Step 2: Wash and chop the handful of parsley. Peel and halve the two garlic cloves. Finely cut the fresh or dried whole chili, removing seeds for less heat if desired. Wash your hands after handling it.

   Uses 1 handful fresh parsley · Water for washing parsley · 2 garlic cloves · 1 whole red chili pepper

3. 3

   Step 3: Sauté the halved garlic, chopped chili and half the prepared parsley in the 2–3 tablespoons olive oil in a large deep skillet.

   Uses Both halved garlic cloves from step 2 · Chopped chili from step 2 · Half the prepared parsley from step 2 · 2–3 tbsp olive oil

   
4. 4

   Step 4: Cook the spaghetti (13 oz) in the salted water for just over half its packet cooking time, leaving it quite firm. Reserve a little of the cooking water, drain the pasta and transfer it to the skillet with the sautéed garlic, chili and parsley.

   Uses Prepared pasta cooking water from step 1 · 13 oz spaghetti · Sautéed garlic, chili and parsley from step 3

   
5. 5

   Step 5: Add the hot reduced wine to the spaghetti one ladle at a time, stirring continuously and allowing each addition to be absorbed before adding the next. Continue until the pasta is deep red and al dente. If the hot wine runs out before the pasta is cooked, use the reserved cooking water from step 4. Remove from the heat and stir in the unheated half-glass of wine saved in step 1.

   Uses Half-cooked spaghetti added to the skillet in step 4 · Wine simmered and kept hot in step 1 · Saved cooking water from step 4, only if the hot wine runs out · The ½ glass (2.5 fluid oz) kept unheated in step 1

6. 6

   Step 6: Serve immediately with the remaining half of the chopped parsley and optional Pecorino shavings or grated cheese. Adjust pepper and salt to taste if needed. Traditional Pecorino uses animal rennet; choose labelled vegetarian cheese for a vegetarian version, or omit cheese for the source’s dairy-free serving option.

   Uses Finished wine-cooked spaghetti from step 5 · The other half of the prepared parsley from step 2 · Pecorino, grated or shaved, for serving if desired; choose labelled vegetarian cheese for a vegetarian version · freshly ground black pepper. (to taste) · Extra seasoning salt only if needed