I first experienced red wine pasta (yes, this dish is an experience) while in Tuscany.
It was on a long drive to escape the rain that we came upon a small osteria, somewhere outside of Chianti. I’m still not entirely sure that it was open. However, we were seated and exchanged pleasantries in Italian. There was no menu. The old woman who greeted us might have also been the cook, I’m not entirely sure. She returned with two plates of the most gorgeous colored spaghetti I had ever seen.
The spaghetti was cooked in red wine until it absorbed the scent, the undertones, and the glorious rich color. There was a buttery shimmer to the pasta and it was mixed with sausage, I think. Or maybe it was cinghiale (wild boar)? I’ll never know. It was the most luxurious pasta I’ve ever had. I thought for sure I must have died and heaven was an osteria, where Jesus turned pasta water into wine, and my angel was an Italian nonna.
In recent years I have seen recipes that have called it Spaghetti All’Ubriaco, or drunken spaghetti. This recipe from the New York Times was my inspiration for recreating this fable-like dish.
The pasta cooks briefly in a pot of salted water, just briefly, until it begins to bend. Then, it is submerged in a bath of red wine where it absorbs the color and flavor and where some kind of pasta magic happens.
Don’t splurge on an expensive bottle of wine for this. Also, don’t use a wine that you don’t particularly care for either – the flavor of the wine you choose is the star of this dish. A $20 bottle of your favorite type of red will do. Be sure to have plenty of wine on hand for your glass, too (but, you already knew that!).
I made this with a handful of seasonal red chard amidst the undulating tuscan-like hills of Northwest New Jersey, sans the villas and siestas, oh – and where the only Italians around me are my relatives. But, hey, if I turn up my Andrea Bocelli playlist, uncork a Chianti Classico, I’m back in heaven’s osteria….
You can make this spaghetti by adding any of your favorite seasonal greens, Italian sausage, or chorizo. The possibilities are plenty.
This is a dish that will certainly impress your guests, and it takes about the same time to make as usual spaghetti. How great is that?!
Buon Appetito!
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Equipment
- You’ll need a stockpot and a 12 inch skillet. We’ll be working with both at the same time.
Ingredients
- 1/2 cup olive oil
- 2 cloves garlic, crushed and cut in half (leaving pieces large enough to remove later)
- 1 bunch red chard, washed, center stems discarded and leaves chopped into bite-sized pieces optional
- 1 small onion, thinly sliced
- Kosher salt and ground black pepper
- 1 750 ml bottle of Italian red wine like Toscana or Chianti
- 1 lb spaghetti
- 2 tbsp tomato paste
- 1/2 cup low sodium chicken broth
- 1 tbsp salted butter
- Full-bodied extra virgin olive oil (for drizzling)
- Freshly grated pecorino cheese
Instructions
- Fill a large pot with water over high heat.
- In the meantime, in a large skillet over medium heat add the olive oil. When the oil is hot and shimmery, add the garlic. Once the garlic is fragrant, about 30 seconds, add the red chard (if using).
- Saute the chard until it softens and turns a vibrant green, 1-2 minutes. Remove the chard from the skillet using a slotted spoon and set aside. Reserve the oil and garlic in the skillet and add the onion, lightly sprinkle with salt and saute until tender and beginning to caramelize, about 10-15 minutes.
- Remove the garlic pieces from the skillet with a slotted spoon and discard. Add the tomato paste to center (hot spot) of the post and caramelize, about 3 minutes.
- Once the water has come to a full boil, generously salt and add the uncooked spaghetti. Stir frequently to prevent sticking. Boil until the pasta begins to bend, about 5 minutes. Reserve 1 cup of the pasta water and drain.
- Remove the skillet from the heat and add the bottle of red wine, being sure to scrape the bottom of the skillet to deglaze any flavorful brown bits that may have accumulated (you’ll want those, lots of flavor!). Return the skillet to high heat and add 1/2 cup of broth, 1/4 of reserved pasta water and the par-cooked spaghetti. Season lightly with salt and pepper. Let the mixture come to a low boil, stirring frequently to prevent sticking; about 6 minutes.
- Spaghetti should be al dente (tender, but with a slight bite), if not boil another minute longer and taste again. Adjust seasoning if necessary. Add butter, gently toss to create a silky glaze, and turn off the heat.
- Toss the cooked chard into the skillet. Drizzle each serving with extra virgin olive oil and ribbons of pecorino cheese. Serve immediately.
Notes
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2 Comments
Chasing the Seasons
Thank you, Rosa. Tuscany sure is beautiful! This is a wonderfully flavorful dish. Let me know if you give it a try. 🙂
Rosa
What a wonderful post! I have never heard of spaghetti all’ubriaco. I will have to try this recipe soon. Thanks for sharing this beautiful recipe and your experience in Tuscany. It made wish that I was there. Maybe one day. 🙂