Spaghetti Allubriaco Drunken Spaghetti Food

DRUNKEN SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil and 1 tablespoon butter in a large skillet. Add the Italian seasoning, red pepper flakes and garlic and cook for 3 minutes. Turn the heat off. Add the red wine, turn on the heat and bring it to a boil. Season with a dash of salt and pepper.
• Meanwhile, add the spaghetti to the boiling water and cook for 3 minutes. Drain the pasta, reserving some of the water, and add the pasta to the skillet with the simmering wine. Stir everything together with tongs and cook for 5 minutes.
• Meanwhile, melt 1 tablespoon butter in a saute pan. Add the sliced mushrooms, season with salt and pepper and fry until cooked on both sides. Drizzle over the balsamic vinegar and toss.
• Add the final tablespoon of butter to the pasta and stir through. You can add some of the reserved pasta water if you need loosen the sauce. Add the sauteed mushrooms and stir through. Garnish with the grated Parmesan and torn basil leaves.

SPAGHETTI ALL'UBRIACO (DRUNKEN SPAGHETTI)

Steps:

• In a stock pot, bring 2 qt water and 2 qt wine to a boil. Season generously with salt.
• In a large saute pan, melt butter in oil over low heat.
• Add spaghetti to boiling water-and-wine. Stir often to prevent sticking.
• Add garlic and optional red pepper flakes to saute pan. Saute slowly until garlic is a pale blond and sizzling.
• Add 1/2 c red wine to garlic. Add a generous splash of liquid from the pasta pot as well. Turn heat up to medium and bring to a simmer.
• When pasta is al dente, transfer pasta to the saute pan, along with the parsley. Toss and shake saute pan until the pasta has absorbed all the liquid and is fully cooked.
• Serve immediately on warmed plates. Grated Pecorino Romano or Parmigiano-Reggiano is optional.

DRUNKEN SPAGHETTI

Steps:

• Bring salted water to boil in a large pot. Add the spaghetti and cook for 6 to 7 minutes, pasta should still be a little firm in the middle (just before the pasta is al dente).
• In a saucepan, heat the extra-virgin olive oil. Add the garlic, anchovy fillets and chili peppers, and cook for about 2 to 3 minutes. Add the spaghetti to the pan, and toss well. Pour in the red wine, and cook until it has reduced and the spaghetti has finished cooking. Add freshly chopped parsley and grated pecorino cheese to pasta, and toss well.
• Remove the pasta from heat, transfer to a warm bowl and serve immediately.