hahha…what a tasty&funny dish. When I first read this recipe in my weekly german newspaper “Die Zeit”, I thought…are they crazy? Then I saw that the original recipe SPAGHETTI ALL’UBRIACO was from the french food magazine SAVEUR, so I thought I have to give it a try. Per coincidence I had a leftover bottle of red wine.
Note: I pimped the original recipe with 3 anchovies
https://www.wineberserkers.com/content/?p=4342
ENJOY
Martin
My husband fell in love with this dish when we ate at Osteria De’ Benci on our honeymoon, and tried countless times to reproduce it. Even with the recipe in Saveur from the restaurant, it didn’t taste the same as he remembered.
I was convinced that the pasta itself was made with wine, so I tested the theory by making noodles from scratch and replacing half the water with zinfandel. The husband took one bite of the noodles and confirmed my suspicions.
You can see from the photos of the dish at the restaurant that the hue of the noodles is deeper than what you get when you boil regular pasta in red wine:
But then there’s this: https://cooking.nytimes.com/recipes/1018679-alessandro-giuntolis-pasta-with-red-wine
I have no doubt that actually adding wine in the pasta itself adds a whole dimension, but I’d think that, whenever you add the wine, the wine you use is a major factor too.
Oh, absolutely! You wouldn’t want a wimpy red for this dish.