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Spaghetti All’Ubriaco (Drunken Spaghetti)

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.
Course Side Dish
Cuisine Italian
Keyword garlic, Italian, Italy, noodle, pasta, red wine, spaghetti, wine
Prep Time 5 minutes
Cook Time 15 minutes
0 minutes
Total Time 20 minutes
Servings 4 Servings


  • 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.