Tagliatelle Ubriacona
By: Dmanburger
Published: Tuesday, January 12, 2010 - 12:21pm

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

1 Bring a large pot of water to a boil. Cook pasta as usual, stirring. 2 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. 3 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. 4 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, 5 Sprinkle with chopped parsely 6 Serve immediately. 7 Reviews

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!!