Tagliatelle Ubriacona

Photo: Dmanburger

Ingredients

1/2 cup extra virgin olive oil

1 tablespoon chopped garlic

1 teaspoon Red Pepper Flakes

pinch Salt And Pepper

1 pound tagliatelle

1 bottle Chianti Classico, Brunello di Montalcino or Sangiovese

1 tablespoon butter

Preparation

Bring a large pot of water to a boil. Cook pasta as usual, stirring.

Place oil, garlic and red pepper in a large, deep skillet. Turn heat under skillet to high. As soon as garlic begins to brown, sprinkle it with some salt and pepper and add 3/4 of the bottle of wine (a little more than 2 cups); bring to a boil and maintain it there.

When pasta begins to bend - after less than 5 minutes of cooking - drain it and add it to the wine mixture. Cook, stirring occasionally, adding wine a little at a time if the mixture threatens to dry out completely. Taste pasta frequently.

When it is done, tender but with a little bite, stir in the butter and turn off the heat. When butter has glazed the pasta,

Sprinkle with chopped parsely

Serve immediately.

Reviews

Tools

Add comment

About

An amazing creation from my favorite restaurant in Florence, Italy. Ubriacona (means drunkard in Italian) you can substitute the tagliatelle with anything really even risotto....sooooo good!!