Drunken Spaghetti

Spaghetti cooked in wine, that ends up a delectable deep red.

drunken spaghetti

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.

drunken spaghetti


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


  1. Boil a large pot of water for the spaghetti.
  2. Heat oil in a skillet. Add pepper, garlic and sauteé over low heat.
    drunken spaghetti
  3. When the peppers and garlic have golden edges, add the red wine and increase the heat to medium.
  4. Add pasta to the boiling water and cook for 3 minutes (no longer!).
  5. If desired, add the beaten eggs while stirring in a continuous circular motion. Continue stirring until eggs are cooked (this should happen almost immediately).
  6. Drain spaghetti and eggs through a fine strainer, and add to the skillet with the wine.
  7. Continue cooking for about 2 minutes or until desired tenderness. The wine should all be soaked into the spaghetti by now.
  8. Toss with parmigiano and parsley.

Serve with a fresh radicchio salad and more red wine! Enjoy your deliciously red spaghetti.

drunken spaghetti



4 responses to “Drunken Spaghetti

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