Pasta all’Ubriaco (Drunken Pasta)

Ingredients

• 200 g dry pasta (Spaghetti was used in the source recipe.)
• 0.5 bottle red wine (Approximately half of a standard bottle; add a splash more during cooking if needed.)
• 2.5 tbsp extra virgin olive oil (Source states 2–3 tbsp.)
• garlic (Amount not specified; add with the olive oil and chili flakes.)
• 1.5 tsp chili flakes (Source states 1–2 tsp.)
• unsalted butter (Add 2–3 cold knobs at the end; exact knob size is not specified.)
• salt (Add if needed.)
• beef broth (Optional splash for extra depth or if additional liquid is needed.)

Steps

1. 1

   Heat the extra virgin olive oil in a wide pan over medium heat. Add the garlic and chili flakes, and cook until fragrant.

2. 2

   Pour in the red wine and bring it to a gentle simmer.

3. 3

   Add the dry pasta directly to the simmering wine. Let it slowly soften while absorbing the wine and its flavor.

4. 4

   Keep stirring as the pasta cooks. Add a splash more red wine, or beef broth if needed, until the pasta is perfectly al dente.

5. 5

   When the wine has reduced and coats every strand with a deep ruby color, add the cold knobs of unsalted butter.

6. 6

   Toss the pasta aggressively until the butter is incorporated and the sauce is glossy, silky, and creamy. Add salt if needed before serving.

Notes

The source does not specify the amount of garlic, the size of the butter knobs, the exact cooking time, or the type of red wine. The pasta is cooked directly in the wine rather than being boiled separately. Additional wine or optional beef broth may be needed during cooking.

Nutrition per serving

• main
• pasta
• Italian
• vegetarian
• one-pan
• stovetop
• spicy
• date-night