Drunken Pasta

How to Make Drunken Pasta

Drunken Pasta is a recipe that will blow your mind. The spectacular way drunken pasta ultimately evokes all of your senses and yet is so simple. Toss in some black olives and sprinkle over shavings of salty pecorino cheese, and the red-stained pasta will look like a piece of art. Furthermore, it tastes just like your favourite pasta, served with a glass of red!

If you’re looking for a quick, easy, delicious pasta dish that will wow your guests, look no further than Drunken Pasta. It’s simple to make but packs a punch in flavour and appearance, making it the perfect choice when entertaining!

Moreover, the dish is packed full of flavour and has a real kick, while the wine adds to the depth of flavour. It’s also easy to make so it can be whipped up quickly! You can serve Drunken Pasta as a main course or as a side dish to accompany any other Italian meal. Lastly, we recommend doing this in a big bowl, as the sauce will soak into the pasta and create a vibrant flavour.

Watch the Drunken Pasta video recipe:

How to Make Italian Drunken Pasta | Pasta al Vino

drunken pasta

Vincenzo’s Top Tip To Make Drunken Pasta

Make sure to cook the pasta evenly.

Cook the pasta until it is al dente, meaning it has a slight bite. Overcooked pasta will become mushy when mixed with the sauce.

Add the wine at the right time.

When making drunken pasta, the wine is added to the tomato sauce and cooked until it is reduced and the alcohol has evaporated. Add the wine after the tomatoes have softened and cooked for a few minutes.

Save some pasta water.

Reserve a cup of pasta cooking water before draining the pasta. If the sauce is too thick, add some pasta water to loosen it up.

drunken pasta

Drunken Pasta

Vincenzo's Plate
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine Italian
Servings 2

Equipment

  • large pot for cooking pasta
  • Chopping-board
  • knife
  • Large fry pan
  • Pasta strainer

Ingredients
  

  • 300 grams Spaghetti Or use a dry. Short pasta
  • 100 grams Butter 3.53oz
  • 5 L Water
  • Rock salt
  • 1-2 cloves Garlic finely chopped
  • 1/2 bottle Merlot wine
  • 20 Pitted Black olives cut in half
  • Generous handful chopped parsley

Instructions
 

  • Drunken pasta is a quick meal which will satisfy all your tastebuds so get that big pot boiling with a large amount of water.
  • Once the water starts to boil, add a handful of rock salt and stir the water using a wooden spoon to help the salt dissolve.
  • To make the pasta al vino, take careful note of the cooking time on the packet (of pasta) – and when you cook your chosen pasta, only cook it in the boiling water for half this time.
  • Put a large size fry pan on the stove at a medium heat and add the butter, letting it melt down before adding the garlic and gently stirring it through.
  • Chilli flakes are optional for drunken pasta, but if you like the little kick they give your dish, be as generous as you like, adding some at this point and again mixing it well.
  • Once the garlic has started to brown, pour in half a bottle of merlot and leave to simmer.
  • At this point, the pasta should be half cooked, so strain it from the water and add it into the pan with the wine, letting it all dance together!
  • Mix this well using a wooden spoon, and add the olives, parsley and half a glass of pasta water.
  • Keep an eye on your cooking time and continue to mix the drunken pasta so that it is completely smothered in wine.
  • Then freshly grate pecorino cheese on top using a hand grater for either small or large shavings of the cheese and mix once again or toss it in the pan if you can every so often so the sauce completely smothers the pasta.
  • When the cooking time for the drunken pasta is up, your dish is ready!
  • E ora si mangia, Vincenzo’s Plate….Enjoy!

Video

Keyword Easy, Quick
Tried this recipe?Let us know how it was!

 

How to serve Drunken Pasta

Serve up a single portion of pasta,, grate some more pecorino cheese over the top along with a sprinkle of parsley and don’t forget – use a spoon to add some extra sauce and olives to each dish, they often get left at the bottom!

 

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