Spaghetti all'Ubriaco
Silky, buttery smooth pasta, infused with red wine, finished with crisp almonds and a touch of heat.
Ingredients
- 1 lb spaghetti
- 3 tbsp olive oil
- 2 tbsp salted butter
- 3 cloves garlic, finely minced
- ¼ tsp kosher salt
- 2 cups red wine, Sangiovese, or any dry red wine
- ½ cup roasted almonds, coarsely chopped
- ½ cup pecorino romano, finely grated, plus extra for topping
- red pepper flakes, to taste
- parsley, chopped, to taste
- freshly cracked black pepper
Instructions
- Bring a large pot of water to a boil, and season generously with salt.
- In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and salt.
- Saute the garlic until just starting to brown, then pour in the red wine.
- Bring the red wine sauce to a simmer.
- Boil the spaghetti for 2 minutes less than instructed by the package. Reserve a small amount of pasta water.
- After the pasta has boiled, spoon 2 tablespoons of pasta water into the simmering wine sauce.
- Add the al dente spaghetti to the wine sauce and simmer an additional 2-3 minutes while the sauce thickens and the pasta finishes cooking.
- When the sauce has mostly thickened and been absorbed by the pasta slightly, remove from the heat and stir in the chopped almonds, pecorino romano, parsley, and red pepper flakes to taste.
- Season to taste with any additonal salt or freshly cracked black pepper.
- Serve, with extra cheese for topping.