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
- Quick Glance
- 20 M
- 20 M
- Serves 4
- 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
- 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.
Hungry for more? Chow down on these:
- Red-Wine Spaghetti with Broccoli from Love and Olive Oil
- Spaghetti with Mussels and Red Wine Marinara Sauce from Eclectic Recipes
- Pappardelle with Amazing Slow-Cooked Meat from Leite's Culinaria
- Fettuccine with a Savory Veal Sauce from Leite's Culinaria
Spaghetti with Red Wine and Pecorino Recipe © 2009 The Culinary Institute of America. Photo © 2009 Ben Fink. All rights reserved.
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