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β‘38π7π3
indian jeets promoting Mark passio (i have no idea who the fuck that is) in your dms and chats is a new one. but these are sneaky af and are actual people. smells of cultism this time tho
π5π1
Forwarded from zyklonβ beast
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6 million? Not true
β9π3
Forwarded from pizza irl
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π©10π€‘6π₯΄2π2π€―1π1
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Pasta allβUbriaco is perfect if you want to try one of Italyβs most underrated pasta techniques.
Ingredients (serves 2)
β’ 200 g pasta (author used spaghetti)
β’ Β½ bottle red wine
β’ 2β3 tbsp extra virgin olive oil
β’ 1β2 tsp chili flakes
β’ 2β3 knobs unsalted butter
β’ Salt (if needed)
β’ Optional: splash of beef broth for extra depth
Method
1. In a wide pan, add olive oil, garlic and chili flakes over medium heat until fragrant.
2. Pour in the red wine and bring it to a gentle simmer.
3. Add your dry pasta directly into the wine, letting it slowly soften and absorb all that flavour.
4. Keep stirring, adding a splash more wineβor beef broth if neededβuntil the pasta is perfectly al dente.
5. Once the wine reduces and coats every strand with that deep ruby colour, finish with cold knobs of butter.
6. Toss aggressively until glossy, silky, and creamy.
Ingredients (serves 2)
β’ 200 g pasta (author used spaghetti)
β’ Β½ bottle red wine
β’ 2β3 tbsp extra virgin olive oil
β’ 1β2 tsp chili flakes
β’ 2β3 knobs unsalted butter
β’ Salt (if needed)
β’ Optional: splash of beef broth for extra depth
Method
1. In a wide pan, add olive oil, garlic and chili flakes over medium heat until fragrant.
2. Pour in the red wine and bring it to a gentle simmer.
3. Add your dry pasta directly into the wine, letting it slowly soften and absorb all that flavour.
4. Keep stirring, adding a splash more wineβor beef broth if neededβuntil the pasta is perfectly al dente.
5. Once the wine reduces and coats every strand with that deep ruby colour, finish with cold knobs of butter.
6. Toss aggressively until glossy, silky, and creamy.
π11β8π₯2π₯΄2