- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 591
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 15 mg
- Sodium
- 709 mg
Drunken pasta involves adding red wine to pasta, a little at a time, similar to cooking risotto. However, the dish isn’t as boozy as it sounds, because the alcohol burns off during the cooking.
- Level: Easy
- Total: 25 min
- Active: 20 min
- Yield: Serves 4
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 591
- Total Fat
- 14 g
- Saturated Fat
- 5 g
- Carbohydrates
- 70 g
- Dietary Fiber
- 3 g
- Sugar
- 4 g
- Protein
- 12 g
- Cholesterol
- 15 mg
- Sodium
- 709 mg
Ingredients
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Directions
- Add the wine to a saucepot and bring to a boil. Meanwhile, bring a large pot of salted water to a boil.
- Drop the pasta into the boiling water and cook for 4 minutes to slightly cook.
- Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Add the onion, garlic and chile and cook until softened, 2 to 3 minutes. Add the partially cooked spaghetti and a ladle of the hot red wine. Cook, stirring, until the red wine is absorbed. Continue adding a ladle of the wine at a time, until the spaghetti is cooked and deep red in color, about 6 minutes.
- Remove from the heat and serve immediately. Top with grated Parmesan and parsley.
