Best Drunken Spaghetti With Black Kale Recipes

DRUNKEN TUSCAN PASTA

Steps:

• Pour the entire bottle of wine into a large pan; add water and fill the pot up as you would to cook pasta.
• Bring the wine and water to a boil over high heat.
• When the liquids boil, add salt and the pasta; cook to al dente. (you will use some of the cooking liquid later).
• Heat a large nonstick skillet over medium heat; add 2 tablespoons of olive oil; then chop and add the pancetta.
• Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.
• Add the mushrooms to the olive oil in the same skillet; season with rosemary; cook 6-8 minutes until deeply golden.
• Push the mushrooms to the sides of the skillet; add in the garlic and red pepper flakes; cook for a minute or so, then toss the mushrooms together with the garlic.
• Add the greens to the pan; season with salt, pepper, and nutmeg.
• When the greens have wilted down, add a couple ladles of the starchy pasta cooking liquid to the pan; cook for a minute to reduce it a little.
• Drain pasta well and add it to the skillet.
• Add in the pancetta and a handful of cheese to the pan; toss the pasta for a minute or so to allow it to absorb the remaining liquid.
• Adjust the seasonings and serve; pass the extra cheese at the table.

DRUNKEN TUSCAN PASTA

Steps:

• Pour the entire bottle of wine into a large pot. Add water and fill the pot up as you would to cook pasta. Bring the wine and water to a boil over high heat. When the liquids boil, add salt and the pasta and cook to al dente. Heads up: you will ladle out some cooking liquid for the pasta sauce before draining the pasta.
• Heat a large nonstick skillet over medium heat. Add 2 tablespoons of the EVOO, twice around the pan, then chop and add the pancetta. Brown the pieces until they are golden at the edges and transfer them to a paper-towel-lined plate. Add the mushrooms to the EVOO in the same skillet, season them with the chopped rosemary, and cook until they are deeply golden, 6 to 8 minutes. Push the mushrooms to the sides of the pan and add the remaining tablespoon of EVOO to the center of the skillet. Add the garlic and red pepper flakes to the EVOO and cook them for a minute or so, then toss the mushrooms together with the garlic. Add the greens to the pan and season them with salt, pepper, and the nutmeg. When the greens have wilted down, add a couple of ladles of the starchy pasta cooking liquid to the pan and cook for a minute to reduce it a little.
• Drain the pasta well and add it to the skillet. Add the pancetta and a handful of cheese to the pan. Toss the pasta for a minute or so to allow it to absorb the remaining liquid. Adjust the seasonings and serve. Pass the extra cheese at the table.

DRUNKEN SPAGHETTI

Steps:

• Bring salted water to boil in a large pot. Add the spaghetti and cook for 6 to 7 minutes, pasta should still be a little firm in the middle (just before the pasta is al dente).
• In a saucepan, heat the extra-virgin olive oil. Add the garlic, anchovy fillets and chili peppers, and cook for about 2 to 3 minutes. Add the spaghetti to the pan, and toss well. Pour in the red wine, and cook until it has reduced and the spaghetti has finished cooking. Add freshly chopped parsley and grated pecorino cheese to pasta, and toss well.
• Remove the pasta from heat, transfer to a warm bowl and serve immediately.

DRUNKEN SPAGHETTI WITH HOT SALAMI MEAT SAUCE

Steps:

• Heat the EVOO in a Dutch oven or other large pot over medium-high heat. Add the salami and cook until the fat is rendered. Add the ground lamb and cook, crumbling with a wooden spoon, until browned. Season with a little salt and more pepper. Add the garlic, rosemary, bay leaf, carrots and onions and cook until soft, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with 1 cup wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the stock and tomatoes, breaking up the tomatoes with the spoon, and simmer until thickened, 30 minutes.
• Bring the remaining 1 bottle wine and 2 cups water to a boil in a pot. Add the pasta and cook until al dente. Reserve about 1 cup starchy cooking liquid and drain the pasta. Toss the pasta with the sauce and enough of the reserved cooking liquid to bring the dish together. Divide among shallow bowls and top with the basil and lots of pecorino.
• Cook's Note: The sauce can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered. Remove the bay leaf before serving.

DRUNKEN SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil and 1 tablespoon butter in a large skillet. Add the Italian seasoning, red pepper flakes and garlic and cook for 3 minutes. Turn the heat off. Add the red wine, turn on the heat and bring it to a boil. Season with a dash of salt and pepper.
• Meanwhile, add the spaghetti to the boiling water and cook for 3 minutes. Drain the pasta, reserving some of the water, and add the pasta to the skillet with the simmering wine. Stir everything together with tongs and cook for 5 minutes.
• Meanwhile, melt 1 tablespoon butter in a saute pan. Add the sliced mushrooms, season with salt and pepper and fry until cooked on both sides. Drizzle over the balsamic vinegar and toss.
• Add the final tablespoon of butter to the pasta and stir through. You can add some of the reserved pasta water if you need loosen the sauce. Add the sauteed mushrooms and stir through. Garnish with the grated Parmesan and torn basil leaves.