Red wine and pasta are two incredible things on their own. But cooking them together will be your new favorite way to eat spaghetti. Find the recipe at fandw.me/red-wine-spaghetti and more experimental cooking takes at fandw.me/fwx-labs.
Two of my favorite things, pasta and red wine. Let's put them together to make red wine spaghetti. Also called drunken pasta, it's a novelty to a lot of Americans but a staple in Tuscany. The alcohol of the red wine burns off and there's just Just a hint of a sweetness left in the noodles, and guys it is crazy good. I'm working with FWx labs to bring you guys some surprising delicious recipes, so without further ado you'll need three and a fourth cups of dry red wine. I like a nice full-bodied variety. Three-fourths pound spaghetti, a fourth cup of extra virgin olive oil, four garlic cloves thinly sliced, a fourth teaspoon of crushed red pepper, a half cup of finely chopped parsley, a cup of walnuts, coarsely chopped. About a half cup of grated or slivered parmesan cheese and some salt and freshly ground black pepper. In a sauce pan, combine the red wine with about a cup and a half of water, some salt, and bring it to a boil. Now add the spaghetti and cook until it's al dente. Reserve about a fourth cup of the cooking liquid and then drain the pasta. So, you've always heard to boil your pasta in a big pot of boiling water, right? Well guys, it's not always necessary. And in this case especially because the higher wine to water ratio The more flavorful noodles you'll have. So then in a skillet heat a couple tablespoons of olive oil. Add in the garlic, red pepper, and salt. Then add the remaining fourth cup of wine and the reserve cooking liquid, bringing it to a simmer. Now stir in the pasta and cook it until the liquid is nearly absorbed. About two minutes. Then throw in the parsley, nuts, the remaining two tablespoons of oil, half cup of cheese and toss well. Season the pasta with salt and pepper and serve, topping with a bit of cheese. [MUSIC] This is so lip smackingly good. The subtle sweetness of the noodles makes a big difference, and you know I bet that something salty would go really good with this too like anchovies or something. That's for next time.