Best Drunken Spaghetti Recipes

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DRUNKEN SPAGHETTI



Drunken Spaghetti image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

Kosher salt
1 tablespoon olive oil
3 tablespoons butter
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
3 cloves garlic, minced
One 750-milliliter bottle red wine, such as Chianti
Freshly ground black pepper
1 pound spaghetti
1 pound portobello mushrooms, sliced 1/4 inch thick
1 pound button mushrooms, sliced
1 tablespoon balsamic vinegar
1/2 cup grated Parmesan cheese
2 tablespoons fresh basil leaves, torn

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.

DRUNKEN SPAGHETTI WITH BLACK KALE



Drunken Spaghetti with Black Kale image

Provided by Rachael Ray : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 bottle dry Italian red wine
Salt
1 pound spaghetti
3 tablespoons extra-virgin olive oil
1/4 pound pancetta, smoked pancetta, or speck, chopped into fine dice
4 garlic cloves, finely chopped
2 bundles black, Tuscan, or Dinosaur kale, thinly sliced
Freshly ground black pepper
Freshly grated nutmeg
1/2 cup grated Pecorino Romano cheese, plus a chunk to shave at table

Steps:

  • Pour the whole bottle of wine into a pasta pot and add about the same amount of water. Salt the liquid and bring to a boil over medium heat. Add the pasta and cook until just shy of al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
  • Meanwhile, heat a deep skillet over medium to medium-high heat with the extra-virgin olive oil. Add the pancetta and cook until crisp, 2 to 3 minutes, then add the garlic and swirl it around for 2 minutes more. Add the kale, let it wilt and then season with salt, pepper, and nutmeg, to taste. Add the reserved cooking liquid, drained pasta and the grated cheese. Toss vigorously for at least a full minute, then serve in shallow bowls. Pass the Pecorino to shave over the pasta at the table.

DRUNKEN SPAGHETTI



Drunken Spaghetti image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 9

Salt
1 pound spaghetti
4 tablespoons extra-virgin olive oil
2 cloves garlic, finely chopped
3 to 4 anchovy fillets, chopped
3 dried chili peppers, crushed, optional
2 cups red wine
Small bunch fresh Italian parsley, chopped
1/2 cup freshly grated pecorino cheese

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 STYLE" SPAGHETTI WITH GERMAN SAUSAGE



Categories     Pasta     Quick & Easy     Pastry

Yield 2 Serving

Number Of Ingredients 8

3 German Sausage
1g of Fresh green pepper
A Bunch of Kailan Vegetable
2 Carrots
A Bunch Thai Basil
Dried Chili to taste
Thai fresh chili to taste
Cooking Oil

Steps:

  • 1.Set the fire on the pan to about medium heat (1min) 2.Put in Cooking Oil (1min) 3.Put in the Crushed Garlic and Fresh Chilli (2min) 4.Stir until the garlic starts to change colour (1 ½ min) 5.Put in the German Sausage, Fresh Pepper and the Vegetable (2min) 6.Put in 2tbs of Oyster sauce, 1tbs of soya sauce, 1tsp of sugar and a pinch of salt (1min) 7.Cook your spaghetti until it is soft 8.Take the Spaghetti out and drain the water out (1min) 9.Put the Spaghetti in the Boiling pan with all the other ingredients (1min) 10.Stir well (2min) 11.Taste the dish and add anything if necessary (1min) 12.Prepare the dish in a plate (1min) 13.Garnishing (5min) 14.Your done, Bon Appetite!

DRUNKEN SPAGHETTI WITH HOT SALAMI MEAT SAUCE



Drunken Spaghetti with Hot Salami Meat Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons EVOO
5 ounces Calabrese salami or good-quality pepperoni, casing removed, grated with a box grater
1 pound ground lamb or beef
Kosher salt and freshly ground pepper
4 cloves garlic, grated or finely chopped
A couple sprigs fresh rosemary, very finely chopped
1 bay leaf
1 carrot, grated
1 medium onion, very finely chopped
3 tablespoons tomato paste
1 bottle plus 1 cup dry red wine (save the rest for dinner)
1 cup chicken stock
One 28-to-32-ounce can whole peeled San Marzano tomatoes
1 pound spaghetti
A few fresh basil leaves, torn
Grated pecorino, for serving

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



DRUNKEN SPAGHETTI image

Categories     Pasta

Yield 4 people

Number Of Ingredients 9

1 lb. spaghetti (454 g)
3 to 4 anchovy fillets, chopped
2 cups of red wine (474ml)
1/2 cup freshly grated pecorino cheese (125 ml)
Small bunch of Italian parsley, finely chopped
4 tablespoons extra virgin olive oil (60ml)
2 garlic cloves, finely chopped
3 dried chili peppers, crushed (optional)
Salt to season

Steps:

  • 1. Bring salted water to boil in a large pot. Add spaghetti and cook for 7 to 8 minutes, pasta should still be a little firm in the middle (just before pasta is al dente). 2. In a saucepan, heat extra virgin olive oil. Add garlic, anchovy fillets and chili peppers and cook for about 2 to 3 minutes. 3. Add spaghetti to the pan and toss well. 4. Pour in red wine and cook until it has reduced and spaghetti has finished cooking. 5. Add freshly chopped parsley and grated pecorino cheese to pasta and toss well. 6. Remove from heat and serve immediately.

DRUNKEN MUSHROOM SPAGHETTI RECIPE



Drunken mushroom spaghetti Recipe image

Provided by Appraisaergirl

Number Of Ingredients 16

1/2 cup dried porcini mushrooms
1 to 1 1/2 cups chicken or vegetable stock
2 tablespoons olive oil
2 tablespoons butter
1 1/2 pounds mixed fresh mushrooms, such as cremini, hen-of-the-woods and stemmed shiitake, wiped clean then sliced
2 large shallots, chopped
4 large cloves garlic, chopped or grated
8 to 10 sage leaves, thinly sliced
2 About 2 tablespoons thyme, leaves stripped from stems and chopped
Zest (about 1 1/2 teaspoons) and juice (about 1/4 cup) of 1 lemon, divided
Salt and pepper
1 pound spaghetti
1 bottle white wine, such as Pinot Grigio
1 About 1 cup freshly grated Pecorino Romano, plus more for passing
EVOO - Extra Virgin Olive Oil, for drizzling
3 to 4 tablespoons finely chopped chives

Steps:

  • Bring a large pot of water to a boil for the pasta. Place the dried porcinis in a small saucepan and add just enough stock to cover. Bring to a low boil over high heat then reduce the heat to medium-low and simmer until mushrooms reconstitute, 2-5 minutes. In a large skillet, heat the olive oil, two turns of the pan, over medium-high and melt butter into the oil. Working in two batches, add the fresh mushrooms and cook, stirring occasionally, until brown and fragrant, 3-5 minutes. Return all the cooked mushrooms to the skillet; add the shallots, garlic, herbs and lemon zest to the sauce; season with salt and pepper. Cook, stirring often, until the shallots soften, about 2 minutes. Salt the boiling water, add the pasta and cook until a few minutes shy of al dente, about 5 minutes. Using a slotted spoon, transfer the porcinis to a work surface; chop and add to the sauce. Pour in the soaking liquid, leaving any grit behind. Add the wine and bring to a boil. Reduce the heat to medium-low and simmer until slightly reduced, about 3 minutes. Drain the pasta and add it to the sauce; toss over medium-low until the pasta is al dente and absorbs some of the sauce, about 3 minutes. Remove from the heat; stir in the lemon juice and 1 cup cheese. Drizzle with EVOO to marry the sauce to the pasta, top with the chives and serve.

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