A recipe for Spaghetti All’Ubriaco (Tuscan Drunken Spaghetti)! Dried spaghetti noodles are boiled in water just until pliable, then simmered in a seasoned red wine mixture until they have taken on a deep purplish hue and are al dente.
Disclaimer: Consume alcoholic beverages at your own risk and liability. This recipe is intended only for those over the age of 21 (in the United States). Please drink/eat responsibly.
I first came across this Tuscan Spaghetti All’Ubriaco on Italian Food Forever years ago and finally got around to trying it! I was so intrigued by yet another interesting way of cooking pasta (see my Penne Gialle for a method known as Pasta Risottata– preparing the pasta risotto-style).
The spaghetti noodles are first cooked in salted, boiling water just until pliable and starting to soften, about 2-3 minutes. They are then transferred to a simmering red wine mixture and allowed to cook, while stirring often (especially the bottom to keep it from sticking), until the noodles soak up all the wine and take on a purplish color. The result is definitely striking and especially perfect for a date night! The best part? From start to finish, this Spaghetti All’Ubriaco comes together in only about 20 minutes!
In addition to the reduced sauce coating the pasta, all that flavorful wine (most of the alcohol is burned off during the cooking process) will be inside each individual bite of spaghetti as well!
Use an inexpensive, but decent quality of wine that you also would enjoy drinking. I made the Spaghetti All’Ubriaco with Chianti, but feel free to experiment with your favorite full-bodied dry red wine. I only needed about 4 cups, but add a little more (up to an additional cup), if the noodles have soaked up all the wine and are not yet tender.
Adjust the seasonings to taste. I added just a pinch of red pepper flakes, but increase to about 1/2 teaspoon for a little heat or even more if desired. The addition of grated Pecorino is completely optional. Chopped pancetta is a common and delicious addition.
Spaghetti All’Ubriaco (Drunken Spaghetti) Recipe
Adapted from Italian Food Forever
Spaghetti All’Ubriaco (Drunken Spaghetti)
- 1 pound dried spaghetti
- 1/4 cup olive oil
- 3 garlic cloves peeled and minced
- 4-5 cups red wine
- 1 teaspoon beef bouillon
- Salt, black pepper, and red pepper flakes to taste
- 1/4 cup freshly chopped parsley
- Freshly grated Pecorino for serving
- Bring a large pot of salted water to a boil. Add the dried spaghetti and cook until just pliable, 2-3 minutes.
- While the water is coming to a boil, drizzle the olive oil into a separate large pot over medium heat.
- Add the garlic to the heated oil and cook until just fragrant, 30 seconds to 1 minute. Pour in 4 cups of the red wine and bring to a boil.
- Stir in the beef bouillon and add the now pliable spaghetti. Simmer, stirring often to keep the pasta from sticking, until the noodles have soaked up the wine mixture and are al dente, just tender, 6-8 minutes.
- Season to taste with salt, freshly ground black pepper, and about 1/8-1/2 teaspoon red pepper flakes, or to taste.
- Serve immediately topped with fresh parsley and grated Pecorino cheese.