- 20 minutes
- For 4 people
- 2.8 € / person
- 260kcal per 100g.
How to prepare some Spaghetti All’Ubriaco.
A recipe that can be translated as ” spaghetti drunk “, a variation of the famous spaghetti aglio e olio (garlic and oil).
These drunken red wine spaghetti is a very, very cool dish, ideal for all those wine lovers. The quality of the main ingredients: pasta and red wine is very important in this pasta recipe .
In this case I have used a Mencia that I had at home. A good Galician wine to drink with friends but also to cook. And a suitable pasta for this recipe, Garofalo long pasta, the Spaguetti à Figliata that are made with durum wheat semolina with a rough surface that helps to grip the sauce well.
I always encourage you to cook with the same wine that you offer to your guests.
There is no question that you spend € 30 on a wine to make spaghetti. But please also a tetra-brick red of less than € 1. I assure you that your kitchen and your stomach will appreciate it.
This preparation is very famous in Florence and the best is prepared in the Osteria de Benci restaurant , this is their most characteristic and famous dish.
Carlos asked them for the recipe and they kindly gave it to them and last Thursday they served it to us as a star dish at a dinner. What a great discovery … the preparation is quite simple, the spaghetti is cooked in red wine and sautéed in aove, garlic, chilli and parsley.
I assure you that its flavor is not of this world. The wine gives the pasta a beautiful purple-brown color and a slightly bitter and sweet flavor at the same time, a perfect balance.
So I couldn’t wait and I prepared it for this weekend. It is simply exquisite, you will tell me.
Preparation of spaghetti in red wine
Normally I explain a few tricks to make spaghetti al dente. In this case the preparation is different because we have two types of cooking, and two types of liquid: water and wine. Let’s go to the topic.
- We heat two casseroles. In one of them we add a liter of water for every 100 g of pasta, it is the recommended measure per person except if we are passionate about spaghetti at home. These proportions, which are normally indicated on the packaging, help the paste not stick together.
- When the saucepan begins to boil with water, add 1 generous handful of salt, about 2 level tablespoons per 500 grams of pasta. Then we add the pasta, always all together. Stir with a wooden spoon so that the spaghetti does not stick and are loose.
- In the other casserole, we put the red wine to cook with a meat broth tablet. We also add a jet of Pedro Ximenez, Malaga Virgin type. Soften some wines and it looks great. It should boil over low heat, if possible covered, and keeping the heat while the spaghetti are made in the water, thus we will ensure that the wine does not evaporate. We reserve just under 1/2 a glass of red wine for the end point of the sofrito.
- The cooking time comes on the back of the pasta package, in this case it was 12 minutes. As there will be two cookings, that of water and that of wine, we must remove them after 6-7 minutes. Drain the spaghetti and pour them into the casserole with the red wine. At that time we raise the temperature to a medium-high heat.
- We just cooked the spaghetti until 12-14 minutes, that is another 6-7 minutes.
- We check how they are knitted. Normally the wine will have been consumed, although if there is a little left over it does not matter.
Presentation of the sofrito and final finish of the dish
- We peel the garlic and finely chop, I have half crushed it with the utensil you see in the photo, I leave it to your choice. We chop the two chillies, a lot or a little depending on whether you want to find them or have them almost whole so as not to eat them.
- While the pasta is in the wine, we put the garlic and the chilli to fry carefully over low heat, so that they do not burn. We put a good jet of extra virgin olive oil. Then we are going to mix it with the pasta, and so it is not very dry.
- Once the spaghetti is al dente we mix them with the oil and garlic. We add that wine that we have reserved and stir the pasta until the liquid is absorbed. We give temperature to the fire so that the sauce of wine and garlic evaporates.
- We remove it from the fire and sprinkle with coriander or chopped parsley, to soften the effects of the garlic and give the dish a touch of color. Mix everything with a spoon so that the flavors come together.
- We serve immediately on hot plates.
The pasta is delicious without grated cheese, but you can grate a bit of Pecorino-Romano cheese. Also a good Parmigiano-Reggiano on top if you want. I hope you enjoy it and you will tell me …
You can see all the photos of the step by step of these spaghetti in wine . Do not miss any detail and it will be perfect.