- YIELD4 to 6 servings
- TIME30 minutes
A simple pasta, and a decent one for each cook’s collection, this dish — known as “plastered” pasta, spaghetti ubriachi or pasta all chiantigiana — requires a couple of fixings: red wine, onions, olive oil, and ground pecorino. It very well may be made without meat, yet more often than not it contains a little measure of pancetta, guanciale or Italian wiener. Very much prepared and healthy, red wine spaghetti makes a fine improvised feast.
- Salt and pepper
- 1 (760-milliliter) bottle medium-bodied, dry red wine, such as merlot, pinot noir or Chianti
- 3 tablespoons extra-virgin olive oil
- 5 ounces pancetta or bacon, thickly sliced and cut into 1/5-inch lardons, blanched for 1 minute in boiling water and drained
- 1 red onion, cut into 1/10-inch-thick half-moons
- 4 large garlic cloves, thinly sliced
- Pinch of red pepper flakes
- 1 tablespoon tomato paste
- Aand add1 bay leaf
- 1 pound spaghetti
- 2 tablespoons unsalted butter
- 4 ounces finely grated pecorino or Parmesan
Put an extensive pot of all around salted water over high warmth and heat to the point of boiling. Add 1/2 cup wine and turn heat to low.
Warmth olive oil in a wide skillet almost over medium. Add pancetta to the pan and let sizzle for 5 or 10 minutes, until lightly browned. Remove with a slotted spoon and set aside.
Raise heat slightly and add onion. Season with salt and pepper and blend to coat. Continue to cook, stirring, until softened, about 5 to 8 minutes.
Include garlic, red-pepper drops, and tomato glue, and mix to disseminate. Include cove leaf and all the staying red wine and swing fire to high. Let wine reduce rapidly by half, about 15 minutes. Turn off heat.
Bring pasta water back to a boil, add pasta and cook for about 3 to 5 minutes less than the package directions advise — that is, keep the pasta quite firm and underdone. It will finish cooking in the sauce.
Hold 1 glass pasta cooking water, and channel the pasta. Add pasta to the red wine blend in the skillet and swing warmth to medium-high. Give the pasta a chance to shrink into the sauce and keep cooking, mixing, as pasta assimilates the sauce. The spaghetti ought to be effectively still somewhat firm inside a couple of minutes and the sauce should coat the pasta. Include a little pasta cooking water if sauce gets excessively thick.
Stir in the reserved pittance, the butter, and half the grated cheese and toss well. Taste a noodle, and add a sprinkling of salt to the pan if necessary. Hurl yet again and exchange to a warm serving dish. Embellishment with basil leaves and pass remaining cheddar at the table.