Recipe courtesy of David Rocco
Drunken Spaghetti
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 719
- Total Fat
- 20
- Saturated Fat
- 5
- Carbohydrates
- 90
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 22
- Cholesterol
- 20
- Sodium
- 655
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
Salt
1 pound spaghetti
4 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
3 to 4 anchovy fillets, chopped
3 dried chili peppers, crushed, optional
2 cups red wine
Small bunch fresh Italian parsley, chopped
1/2 cup freshly grated pecorino cheese
Directions
- 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.