Do you know spaghetti all’ubriaco, an Italian classic known in English as drunken spaghetti? In Italy, they use local wines for cooking it, but you can also get in the mood in Finland – thanks to the rich selection of Italian wines. This easy-to-make pasta goes well with medium-bodied, not too tannic red wine.
Drunken pasta is cooked in red wine, which gives the spaghetti a stylish red brown colour and delicious sour and sweet aromas. The alcohol evaporates during the cooking, so this is a spaghetti dish that everyone can enjoy.
For the cooking, use any inexpensive red wine. To enjoy with the pasta, we recommend medium-bodied Masi Campofiorin from the Veneto region.
An Italian favourite: Drunken red wine spaghetti
2 portions
20 mins
Ingredients
- 200 g spaghetti
- water
- salt
- approx. 5 dl red wine
- 200 g brown mushrooms
- 3–4 garlic cloves
- ½ dl olive oil
- 1 pot of flat-leaf parsley
- 50 g pecorino cheese
- pinch of salt
- pinch of freshly ground black pepper
Wine recommendation: Masi Campofiorin
Stylish gem from Valpolicella | EUR 14.98
We love Italian reds because they are perfect with food. Coming from Valpolicella, Masi Campofiorin is a vivacious and nuanced red wine whose secret lies in double fermentation: first alcoholic fermentation and then the second fermentation with dried grapes.
I love to crack open a bottle of Masi Campofiorin for mushroom risotto, hard cheeses or red wine pasta. A great wine also for simple veggie foods, such as grilled eggplant and courgette. Vegan-minded Italy-lovers will be happy to hear this wine has not been clarified with animal products.
This is how to cook drunken spaghetti – serve it with Italian red wine
- Cook the spaghetti in boiling salted water for 2 minutes before straining it.
- Put the spaghetti back to the saucepan and pour red wine over the pasta, just to cover it. Continue cooking for approximately 6 more minutes until the pasta is al dente. During the cooking, do not cover the saucepan with a lid: all liquid is meant to evaporate.
- Slice the mushrooms. Peel and chop the garlic cloves. Heat up the olive oil in a pan and fry the mushrooms for a couple of minutes. Add garlic and fry another minute or two. Turn down the heat to prevent the garlic from scorching.
- Chop the parsley. Grate the cheese.
- Pour the red wine pasta in the pan and mix with the mushrooms. Mix in the parsley and grated pecorino. Season with salt and pepper. If the spaghetti feels dry, whisk in a dollop of olive oil.
- Serve with medium-bodied Masi Campofiorin red wine from the Veneto region.
