Pasta all’ Ubriaco (Drunken Pasta). Used Fusilli and Sangiovese wine to cook down the pasta. Great for a summer holiday party (hope we can have some this year), it’s good an hour later as long as the pasta is al dente.
RECIPE:
Serves 2
1/2 pound imported Italian dry pasta (1/4 lb pp)
Evoo for pan and drizzle
1/2 bottle (2 cups) dry red wine, Italian like Sangiovese or Chianti, spend no more than $15/bottle.
1/2 red onion
3 cloves garlic
2 anchovy fillets (in oil), if salt packed, rinse first.
Chop all and heat in evoo on stove, soffritto method til soft.
2 tablespoons capers, sauté in small pan separately in a little evoo til lightly crisp, drain over paper towel, set aside
Boil water, cook pasta about 2-3 minutes max, drain, saving splash pasta water, combine with soffritto ingredients and the red wine, cook in pot over high heat, stir as needed.
I added chili flakes and basil leaves.
Cook about 3-4 minutes, til wine mostly evaporates, pasta should remain al dente.
Remove from pot and serve with garnish of chopped parsley, basil, the capers drizzle evoo, freshly shaved pecorino.
This can also be kept our room temp a few hours and served for a pot luck or party as long as you took the pasta out sufficiently al dente. Shorter shapes are more conducive to eating room temp for parties.
