Pasta cooked in red wine, affectionately known as drunken pasta, or pasta ubriaca, is outside the canon of popular pasta dishes from the Italian kitchen, but this simple recipe is as charming as it is effortlessly Italiano.
Ingredients
- Salt
- Extra virgin olive oil
- 1 ½ cups thinly sliced red Tropea onion, or red onion if Tropea are not available
- 5 anchovy fillets, rinsed and roughly chopped
- 3 cloves garlic, peeled and lightly crushed
- ½ teaspoon crushed red pepper
- 3 cups dry red wine
- 1 pound high-quality dried spaghetti*
- ²⁄₃ cup coarsely chopped flat-leaf parsley
- Zest from ½ of a large lemon
- ¾ cup shelled, unsalted pistachio nuts (optional)
- ½ cup grated Pecorino Romano cheese, plus more for serving
Directions
Bring a large pot of generously salted water to boil. Meanwhile, in a large, high-sided skillet, toast the pistachios (if using) over medium-high heat, about 3 minutes until golden. Remove nuts from the pan, roughly chop and set aside. Add 3 tablespoons of olive oil and the onions to the pan, and sauté for 4 minutes over medium heat. Then add the anchovy, the garlic cloves and the red pepper; reduce heat to medium-low and cook, stirring occasionally, until garlic is softened, about 3 minutes; remove from heat. Stir in wine and a generous pinch of salt.
Add pasta to boiling water and cook, stirring, for half the suggested cooking time on package (about 5–6 minutes). Transfer spaghetti to skillet with wine; add 2 ladlefuls of pasta cooking water. Cook over medium-high heat, stirring occasionally with tongs until al dente and liquid is mostly absorbed (about 6–8 minutes). Remove skillet from heat and remove the garlic cloves. Stir in the parsley, the lemon zest and the cheese, tossing gently until combined. Divide among serving bowls, drizzle with oil, sprinkle with cheese and toasted pistachios (if using) and serve immediately. Serves 4 to 6.
