Name: Italian Drunken Spaghetti Is Unlike Any Pasta I’ve Ever Had
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3
Cuisine: Italian
Ingredients: Kosher salt, for cooking the pasta; 8 ounces dry spaghetti; 1/4 cup extra-virgin olive oil; 6 cloves garlic, thinly sliced; 1/2 teaspoon crushed red pepper, optional, plus more for garnish; 2 cups dry red wine, such as Chianti; Grated Parmigiano-Reggiano cheese, for serving, optional

Ingredients

3 serv.

Kosher salt, for cooking the pasta
8 ounces dry spaghetti
1/4 cup extra-virgin olive oil
6 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper, optional, plus more for garnish
2 cups dry red wine, such as Chianti
Grated Parmigiano-Reggiano cheese, for serving, optional

Instructions

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1 Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until almost al dente, about 3 minutes less than the package directions. Drain, reserving 1 cup of the cooking water.
2 While the pasta cooks, combine the oil, garlic, and red pepper (if using) in a large skillet over medium heat. Cook, stirring occasionally, until the garlic begins to brown, 2 to 3 minutes. Remove from the heat and carefully add the wine.
3 Return the skillet with the wine to the burner and bring to a simmer over medium heat. Cook, stirring occasionally, until reduced by about one-third, 5 to 7 minutes. Add the drained pasta and 1/4 cup of the reserved cooking water and cook, stirring and tossing often, until the pasta is tender and the sauce coats the pasta, 8 to 10 minutes. If the pasta becomes dry, add some of the reserved cooking water, a small splash at a time.
4 Divide the pasta evenly between 2 bowls. Garnish with Parmigiano-Reggiano and additional red pepper flakes, if using. This pasta is best enjoyed right after it’s made, but you can refrigerate leftovers in an airtight container for up to 4 days. Microwave individual servings in 30-second increments until heated through. Love the recipe? Leave us stars and a comment below!