Recipe courtesy of Spike Mendelsohn

Drunken Pasta (Ubriachi)

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: serves 6
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1 pound spaghetti

5 cups red wine of Chianti

2 T extra virgin olive oil

2 garlic cloves, chopped

2 anchovies, finely chopped

1 tsp chili pepper flakes

1/4 bunch of flat leaf parsley, chopped

1/2 cup freshly grated Pecorino, grated


  1. 1. Cook pasta in bowling boiling water until al dente (slightly firm when you bite it), about 6-8 minutes and drain.
  2. 2. In a skillet, heat the olive oil over medium high heat and saute garlic, anchovies, and chili flakes.
  3. 3. Over medium high heat, pour the wine into a medium saucepan and add the cooked spaghetti. Cook for 6 to 7 minutes over, and drain.
  4. 4. Toss in the garlic, anchovies and chili flakes, and transfer to plates.
  5. 5. Garnish with parsley and Pecorino cheese and serve.