Drunken Spaghetti

Name: Drunken Spaghetti
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 to 6 serving(s)
Ingredients: 3/4 lb (340 g) spaghetti; 2 garlic cloves, finely chopped; 1/4 tsp red pepper flakes; 1/4 cup (60 ml) olive oil; 1 1/2 cups (375 ml) medium-bodied red wine; 1 cup (250 ml) low-sodium beef broth; 2 tbsp butter; 1/3 cup (40 g) Parmesan cheese shavings

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Preparation 10 min
Cooking 10 min
Servings 4

Instead of a full bottle of wine, as is used in the classic version of this recipe, we use half a bottle of wine; the remaining wine can be enjoyed with the pasta. We added beef broth, which is milder and less acidic but nonetheless flavourful, to the reduction liquid. Adding butter to coat the pasta when the liquid has almost fully evaporated serves to cut the acidity and impart a creaminess to the spaghetti, while the Parmesan shavings bring a delicious umami flavour to this Italian dish.

Nut-free
Egg-free

Drunken Spaghetti

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