Spaghetti cooked in wine, that ends up a delectable deep red.
This is the perfect meal for a bright spring day– simple, fast, and fresh. Unlike the name may suggest, the alcohol boils away so you will not get drunk from this spaghetti! We made a meal out of this dish by incorporating eggs, cooked stracciatella style. However, you can omit them and have the spaghetti on its own.
Serves: 2 people
- 2 tbs. extra virgin olive oil (or hot pepper oil)
- 1 small red bell pepper, chopped
- 2 cloves garlic, sliced
- 1 cup red wine
- 200 gr. whole wheat spaghetti
- optional: 2 eggs, beaten
- freshly grated parmigiano reggiano
- chopped fresh parsley
- Boil a large pot of water for the spaghetti.
- Heat oil in a skillet. Add pepper, garlic and sauteé over low heat.
- When the peppers and garlic have golden edges, add the red wine and increase the heat to medium.
- Add pasta to the boiling water and cook for 3 minutes (no longer!).
- If desired, add the beaten eggs while stirring in a continuous circular motion. Continue stirring until eggs are cooked (this should happen almost immediately).
- Drain spaghetti and eggs through a fine strainer, and add to the skillet with the wine.
- Continue cooking for about 2 minutes or until desired tenderness. The wine should all be soaked into the spaghetti by now.
- Toss with parmigiano and parsley.
Serve with a fresh radicchio salad and more red wine! Enjoy your deliciously red spaghetti.