entree · pasta · vegetarian

Wine Drunk Pasta

We’ve been imbibing a bit too much since the pandemic began.

I’m not usually one to drink very much, if at all, but lately the White Claw and wine has been calling to me.

I guess it’s okay since the world is ending or whatever, right?

I still keep it to the weekends and I know my limits. I think. My husband may disagree…

This time I bought an entire bottle of wine for COOKING, rather than drinking. When a recipe calls for wine, I’ve been known to buy the “cooking wine” you find at the grocery store—but that’s a horrible replacement. It is loaded with salt to make it available for purchase without an ID, and the flavor just really isn’t there.

A good, deep red wine is perfect for cooking, and perfect for Italian cooking. I may not know much about wine, but I love grabbing a bottle of cabarnet sauvignon to go into a dish.

This recipe is inspired by the Thai dish “drunken noodles”…which aren’t actually drunken at all. There’s no alcohol in typical drunken noodles, so I’m not really sure where the name came from. My drunken noodles are definitely drunken. There’s nearly an entire bottle of wine used in this recipe…and the wine IS the sauce. There’s no other sauce that it’s mixed with, it’s just wine.

The noodles soak up a lot of that wine. Cooking the noodles in the wine also lets it reduce so the bold alcohol permeates everything it touches. There’s a ton of flavor here and the pasta is best served topped with flaky sea salt to really draw out that wine flavor.

I’m not sure you’d get drunk eating these noodles, but I also haven’t eaten a pound of pasta in one sitting, so what do I know?

Enjoy!

Wine Drunk Pasta

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Spaghetti tossed and cooked in a deep red wine with mushrooms and garlic.

Ingredients

  • 1 TBS. olive oil
  • 4 TBS. butter
  • 1 lb. thin spaghetti
  • 3 cloves garlic, minced
  • 1 lb. mushrooms, sliced (I used a mix of white and baby portobello)
  • 1 tsp. red pepper flakes
  • 3/4 a regular-sized bottle of red wine, like cabernet sauvignon or merlot
  • 2 TBS. balsamic vinegar
  • Parmesan and flaky sea salt, for serving

Directions

  1. Bring a large pot of water to a boil. Add a generous amount of salt to the water and stir in pasta. Cook pasta until al dente according to package instructions. Drain.
  2. Heat oil and half of the butter in a large, deep skillet. Add mushrooms, salt and pepper and cook until mushrooms are browned, about 4-5 minutes. Transfer to a plate.
  3. Deglaze pan with balsamic vinegar. Melt remaining butter in skillet and add garlic and red pepper flakes. Stir and cook until fragrant, about 1 minute. Stir in wine and more salt and reduce heat to a simmer.
  4. Toss pasta in pan and let pasta simmer in wine for 4-5 minutes or until most of the wine is soaked up. Toss in mushrooms and serve topped with Parmesan and sea salt.

Step-By-Step Instructions

Bring a large pot of water to a boil. Add a generous amount of salt to the water and stir in pasta. Cook pasta until al dente according to package instructions. Drain. Heat oil and half of the butter in a large, deep skillet. Add mushrooms, salt and pepper and cook until mushrooms are browned, about 4-5 minutes. Transfer to a plate.

Deglaze pan with balsamic vinegar. Melt remaining butter in skillet and add garlic and red pepper flakes. Stir and cook until fragrant, about 1 minute.

Stir in wine and more salt and reduce heat to a simmer.

Toss pasta in pan and let pasta simmer in wine for 4-5 minutes or until most of the wine is soaked up. Toss in mushrooms and serve topped with Parmesan and sea salt.

2 thoughts on “Wine Drunk Pasta

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