Red Wine Pasta (Pasta All'Ubriaco)
Red Wine pasta tossed with seasonal chard & pecorino is a fantastic recipe to switch up pasta night or date night!
Servings: 0
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
Customize this recipe by adding other seasonal greens, a mix of greens, or feel free to omit them altogether. Try mixing in sausage or chorizo, too. Have fun!