Ingredients
- Pasta: 1 lb Spaghetti or Bucatini.
- The “Booze”: 1 bottle (750ml) dry red wine (Chianti, Zinfandel, or Syrah work best).
- Aromatics: 4 cloves garlic (thinly sliced), 1 small shallot (minced), and 1/2 tsp red pepper flakes.
- Fat: 3 tbsp extra virgin olive oil and 2 tbsp unsalted butter.
- Finishers: 1/2 cup grated Pecorino Romano or Parmesan, and a handful of fresh parsley.
- Crunch: 1/4 cup toasted walnuts or pine nuts (optional, but highly recommended).
Instructions
1. The Wine Bath
In a large pot, combine the bottle of wine with about 2–3 cups of water and a pinch of salt. Bring to a boil. Add the pasta and cook it for about 2 minutes less than the package instructions for al dente.
Note: The pasta will absorb the wine and turn dark purple. Save about 1 cup of this “purple pasta water” before draining.
2. The Flavor Base
While the pasta boils, heat the olive oil in a large skillet over medium heat. Sauté the garlic, shallots, and red pepper flakes until the garlic is golden and fragrant (about 2 minutes). Be careful not to burn the garlic!
3. The Marriage
Transfer the drained, purple pasta directly into the skillet with the garlic oil. Add the butter and about 1/2 cup of the reserved wine-pasta water.
4. The Finish
Toss everything vigorously over medium-high heat. The butter and starchy wine water will emulsify into a glossy sauce that coats the noodles.
5. Garnish
Remove from heat. Stir in the cheese and parsley. Top with toasted nuts for a bit of texture.