KANSAS CITY, MO — Drunken Spaghetti is a classic Italian dish that is making a comeback. Our favorite Italian, Jasper Mirabile Jr. of Jasper’s joins us with a delicious recipe and to discuss National Cheesecake Day.
Chef Jasper’s Drunken Spaghetti or Spaghetti All'Ubriaco
3 1/4 cups dry red wine (Malbec, Zinfandel, Chianti or Cabernet work well, but any red wine will do)
5 cups water
3/4 pound spaghetti
1/4 cup extra-virgin olive oil
4 small garlic cloves, thinly sliced
½ cup fresh chopped parsley
1/4 teaspoon crushed red pepper
1/2 cup grated good-quality Parmigiano-Reggiano cheese, plus more for serving
Freshly ground black pepper
Optional: Cooked pancetta, guanciale or Italian sausage
In a saucepan, combine the water with 3 cups of the wine and a large pinch of salt and bring to a boil. Add the spaghetti and cook, stirring, until al dente. Drain, reserving 1/4 cup of the cooking liquid.
In a skillet, heat 2 tablespoons of the oil. Add the garlic and red pepper and season with salt. Cook over moderate heat for 1 minute. Add the remaining 1/4 cup of wine and the reserved cooking liquid and bring to a simmer. Stir in the pasta and cook until the liquid is nearly absorbed, 2 minutes. Add the parsley, 1/2 cup of cheese and the remaining 2 tablespoons of oil and toss. Season the pasta with salt and pepper and serve, passing grated cheese at the table.
Chef Jasper’s Notes: This classic has made a comeback and it’s a great pasta dish to add to your repertoire—it requires minimal ingredients and comes together quickly. Add some cooked pancetta, guanciale or Italian sausage for a heartier pasta and serve alongside a green salad, some crusty Italian bread and of course, a glass of red wine.