Drunken Spaghetti
Instead of a full bottle of wine, as is used in the classic version of this recipe, we use half a bottle of wine; the remaining wine can be enjoyed with the pasta. We added beef broth, which is milder and less acidic but nonetheless flavourful, to the reduction liquid. Adding butter to coat the […]
Ingredients
- 3/4 lb (340 g) spaghetti
- 2 garlic cloves, finely chopped
- 1/4 tsp red pepper flakes
- 1/4 cup (60 ml) olive oil
- 1 1/2 cups (375 ml) medium-bodied red wine
- 1 cup (250 ml) low-sodium beef broth
- 2 tbsp butter
- 1/3 cup (40 g) Parmesan cheese shavings
Instructions
- In a pot of salted boiling water, cook the spaghetti for 3 minutes. Drain. Coat lightly in oil.
- Meanwhile, in a large skillet over medium-high heat, lightly brown the garlic and red pepper flakes in the oil. Add the wine and beef broth. Bring to a boil.
- Add the drained spaghetti and cook until the liquid has reduced to almost dry, stirring continuously with a wooden spoon. Remove from the heat. Add the butter and stir to coat the pasta. Season with salt and pepper.
- Serve as an appetizer or as a side dish. Sprinkle with parmesan shavings.
Instead of a full bottle of wine, as is used in the classic version of this recipe, we use half a bottle of wine; the remaining wine can be enjoyed with the pasta. We added beef broth, which is milder and less acidic but nonetheless flavourful, to the reduction liquid. Adding butter to coat the pasta when the liquid has almost fully evaporated serves to cut the acidity and impart a creaminess to the spaghetti, while the Parmesan shavings bring a delicious umami flavour to this Italian dish.