This is basically like a risotto, except substitute red wine for the soup stock, and pasta for the rice. You cannot go wrong with a good 3 cups of red wine, absorbed into your pasta, trust me. I went with Yellow Tail’s Sweet Red Roo for this, but anything light and dry will do well with this.
The original recipe recommends two different cheeses to put into this at the end, both of which are ridiculously expensive. We have a nice little cheese shop out on the Square here, and I was able to get a recommendation for something just as good, and not quite as expensive – Sarvecchio parmesan (look it up). I actually got a bigger brick than I needed – about half for this recipe, and the other half for me.
- 1 lb spaghetti
- .25 c olive oil
- 3 c red wine (I used Yellow Tail’s Sweet Red Roo)
- .75 c good quality cheese, grated (I used Sarvecchio parmesan, original recommended parmigiano reggiano or pecorino romano)
Bring a pot of water to a boil, and cook your pasta according to the directions on the package. Drain the pasta, and add the olive oil, heating to medium and adding the pasta back in, tossing until coated.
Add your wine in half a cup at a time, stirring until absorbed. Once you’ve added all your wine, stir in your cheese, and serve! Quick, cheap, boozy, and all things considered, pretty easy to make!