Pasta all’Ubriaco is perfect if you want to try one of Italy’s most underrated pasta techniques.

Ingredients (serves 2)
• 200 g pasta (author used spaghetti)
• ½ bottle red wine
• 2–3 tbsp extra virgin olive oil
• 1–2 tsp chili flakes
• 2–3 knobs unsalted butter
• Salt (if needed)
• 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 wine—or beef broth if needed—until 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.

DO NOT add heavier alcohols to this. It will ruin all the pasta taste

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