This unusual spaghetti dish from Umbria is cooked more like a risotto than a typical pasta dish. As the spaghetti cooks, the red wine infuses it with flavor and the color deepens to a rich chestnut color.–Gianni Scappin and Vincenzo Lauria
Spaghetti with Red Wine and Pecorino Recipe
Ingredients
- 1 pound spaghetti
- Salt, as needed
- 1/4 cup extra-virgin olive oil, plus more for drizzling before serving
- 3 cups good quality light, dry red wine
- 3/4 cup aged D.O.P. Pecorino Toscano or Parmigiano-Reggiano
Directions
- 1. Bring 5 quarts of water to a rapid boil. Stir in the spaghetti and a generous pinch of salt. Cook for 6 to 8 minutes, depending on the thickness of the spaghetti. Drain, reserving some of the cooking water.
- 2. In the meantime, in an ample skillet, warm the oil over medium heat. Add the spaghetti and toss.
- 3. Gradually add the red wine, 1/2 cup at a time, tossing continually, until the wine is absorbed by the pasta.
- 4. When the red wine is almost entirely absorbed, add the Pecorino cheese, and combine well. Serve very hot.
Spaghetti with Red Wine and Pecorino Recipe © 2009 The Culinary Institute of America. Photo © 2009 Ben Fink. All rights reserved.
[Nancy C.] This was a wonderful, easy, and different dish. It was very simple to prepare, although it takes a little extra time to add the red wine and wait for it to absorb…but that’s just like a risotto! The wine beautifully glazed the pasta resulting in a lovely flavor and presentation. I used the Pecorino cheese, which combined well into the pasta and gave it a bit of a bite. I’ll definitely make this again and next time may add some olives. I halved the recipe and served it as a side dish with baked chicken and sauteed spinach. At some point I may add shrimp to make it a heartier main dish.