Red Wine Spaghetti
Spaghetti ubriachi is rich and creamy, slightly tart, and absolutely addictive.
Servings: 2
Calories: 872kcal
Ingredients
- 2 tbsp olive oil plus extra to finish
- 6 cloves garlic finely minced
- 1/4 tsp red pepper flakes or more as desired
- 4 tbsp butter
- 8 oz spaghetti
- 1.5 cups red wine
- 2 tsp soy sauce
- 1/4 cup Parmigiano Reggiano cheese finely grated
Instructions
- Add the olive oil, garlic, chili flakes, and 1 tbsp butter to a large skillet and heat over medium heat. Cook, stirring occasionally until the garlic is soft, but not brown, about 3 minutes.
- Add the wine and increase the heat to medium high and bring to a rolling simmer until it starts to reduce.
- While the sauce is cooking, cook the pasta 3 minutes shy of al dente. Pull the spaghetti straight from the cooking water using tongs and place it into the reduced wine sauce.
- Add the remaining butter and and soy sauce bring to a simmer. Cook, stirring occasionally, until the sauce thickens and the pasta is glossy and well coated.
- Remove the pasta from the heat and add the cheese, tossing to melt evenly. If needed, add pasta water 1 tablespoon at a time to help melt the cheese evenly.
- Serve topped with freshly cracked pepper and a drizzle of finishing olive oil. Enjoy!
Nutrition
Calories: 872kcal | Carbohydrates: 91.2g | Protein: 19.4g | Fat: 41.1g | Saturated Fat: 18.4g | Cholesterol: 69mg | Sodium: 411mg | Potassium: 421mg | Fiber: 3.9g | Sugar: 3.8g