DRUNKEN PASTA RECIPE BY TASTY

Drunken Pasta Recipe by Tasty image

Provided by Betsy Carter

Categories Dinner

Time 15m

Yield 2 servings

Number Of Ingredients 14

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1 tablespoon olive oil
½ cup panko breadcrumbs
1 clove garlic, grated
½ bunch fresh parsley, chopped
½ lemon zest
¼ teaspoon kosher salt
1 pinch kosher salt, plus more for cooking pasta
½ lb spaghetti
2 tablespoons extra virgin olive oil
3 cloves garlic, chopped
¼ teaspoon red pepper flakes
6 tablespoons unsalted butter, divided
1 ¼ cups red wine, such as cabernet sauvignon
freshly ground black pepper, to taste

Steps:

Bring a large pot of heavily salted water to a boil.
Make the bread crumb gremolata: Heat the olive oil in a small pan over medium heat. Add the bread crumbs and garlic and cook, stirring frequently, until the bread crumbs are golden brown, 2-4 minutes. Transfer the bread crumbs to a heatproof bowl.
Add the parsley, lemon zest, and salt and stir to combine. Set aside.
Make the drunken bucatini: Once the water is boiling, add the bucatini and cook until just shy of al dente, 6-7 minutes. Reserve ½ cup (240 ml) pasta cooking water, then drain.
While pasta is cooking, heat a large, high-walled skillet over medium heat. When the pan is hot, add the olive oil, garlic, and red pepper flakes. Cook, stirring constantly, for about 30 seconds, until fragrant. Melt 1 tablespoon of butter in the pan and continue to stir for about 1 minute more, until the garlic starts to brown.
Add the red wine to the pan and cook until reduced by about 25%, 2-3 minutes.
Add the drained bucatini to the pan and toss gently with tongs. The wine will reduce more as the noodles cook through and soak up the wine, 2-3 minutes.
Add the remaining 5 tablespoons of butter, the salt, and pepper. Toss until the butter is melted and the pasta is silky, about 2 minutes.
Divide the pasta between 2 bowls and top with the bread crumb gremolata. Serve immediately.
Enjoy!