Red Wine Pasta (Drunken Pasta)

by Daniele Tomelleri
by Daniele Tomelleri

• 500g spaghetti  /

• 3 tbsps olive oil / cucchiai d’olio di oliva

• 1 French shallot, finely chopped / scalogno francese tagliato finemente

• 3 cloves of garlic, thinly sliced / spicchi d’aglio tagliati finemente

• 1 bottle good quality red wine / bottiglia di vino rosso di qualità

• ½ cup Parmigiano Reggiano / tazza di Parmigiano Reggiano 

• ¼ cup fresh parsley, finely chopped / tazza di prezzemolo fresco sminuzzato finemente

• ¼ cup fresh basil, finely chopped / tazza di basilico fresco sminuzzato finemente 

  • Salt and pepper to taste / Sale e pepe a piacere
by Daniele Tomelleri
by Daniele Tomelleri


Bring a large pot of water to boil. Salt the water. Add in the spaghetti. Cook for 2-3 minutes or until pliable.

In a separate skillet, warm the olive oil. Cook the onions and the garlic. Add in the bottle of red wine and bring to a boil. Add the spaghetti to the wine mixture. Cook for an additional 6-7 minutes or until al dente. (By this point, the wine should be mostly evaporated).

Add in the Parmigiano Reggiano, Pecorino Romano, parsley and basil. Toss together until the pasta is creamy. Season with salt and pepper.

Recipe by Vanessa Gianfrancesco

Photo by Daniele Tomelleri