I know you’ve all heard of drunken pasta. Typically, it’s pasta that has been boiled in red wine. In theory it’s a good idea right, wine, pasta. Yes please. Well it’s yes until the plate arrives in front of you (at least for me). We eat with our eyes first, and red wine turns the pasta in this deathly looking greyish purple hue that’s completely unappetizing. Unless you use WHITE wine. Ding ding ding. Do you hear the bell going off in your head?
I wish I could tell you how much of a genius I am for coming up with this idea on my own. BUT I can’t. I actually saw this in an old issue of Cooks Illustrated and the minute I saw white wine the bell started ringing. I took their concept and tweaked it a tad (I can’t ever leave good enough alone). I used a lot less wine than their recipe called for (don’t worry the rest didn’t go to waste we enjoyed it with the pasta) so technically I should have called it tipsy pasta but that doesn’t have the same ring to it so pfft.
I could also tell you how slurp-worthy this pasta is, but then you would know I slurp my pasta and we can’t have that. Ha.
Disclaimer: I am a contributor for Parade .
- 1 tablespoon extra virgin olive oil
- 5 slices pancetta - diced
- 2 cloves garlic - minced
- 1 teaspoon crushed red pepper flakes
- 2 cups dry white wine
- 1/4 teaspoon kosher salt
- 1 pound spaghetti
- 1 cup fresh baby arugula
- 1/3 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- Heat oil and pancetta in a large skillet over medium heat. Cook until crispy. Using slotted spoon transfer to a plate lined with paper towels.
- Remove all but 1 tablespoon of the grease. Add garlic and red pepper flakes. Cook for approximately 1 minute.
- Add wine, increase heat to medium-high. Cook until wine has reduced by half.
- WHILE sauce is reducing, place a large pot of generously salted water onto boil. Add pasta and cook until pasta is flexible (will be very al dente).
- Reserve 1 cup of pasta water before draining. Drain pasta
- Add pasta to wine mixture. Toss to combine. Add ½ cup of the reserved pasta water, arugula, cream and cheese. Toss to combine.
- Continue tossing and cooking until pasta has reached al dente.
- Garnish with additional arugula and cheese if desired. Serve immediately.
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Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g