Drunken Tuscan Pasta Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Heat the olive oil and 1 tablespoon butter in a large skillet. Add the Italian seasoning, red pepper flakes and garlic and cook for 3 minutes. Turn the heat off. Add the red wine, turn on the heat and bring it to a boil. Season with a dash of salt and pepper.
• Meanwhile, add the spaghetti to the boiling water and cook for 3 minutes. Drain the pasta, reserving some of the water, and add the pasta to the skillet with the simmering wine. Stir everything together with tongs and cook for 5 minutes.
• Meanwhile, melt 1 tablespoon butter in a saute pan. Add the sliced mushrooms, season with salt and pepper and fry until cooked on both sides. Drizzle over the balsamic vinegar and toss.
• Add the final tablespoon of butter to the pasta and stir through. You can add some of the reserved pasta water if you need loosen the sauce. Add the sauteed mushrooms and stir through. Garnish with the grated Parmesan and torn basil leaves.

Steps:

• 1. Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil. Once the oil is hot, crumble the spicy Italian sausage in the pan to small chunks allowing it to brown in the oil for a few moments.
• 2. Once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment.
• 3. Place in the pan the diced bell peppers, salt, Italian seasoning, and cracked black pepper. Stir to combine. Allow those to saute for about 2 minutes until slightly tender.
• 4. Next, add in the garlic.
• 5. Once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced.
• 6. Add in the diced tomatoes with their juice.
• 7. To finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor. Add in the chopped parsley and about half of the julienned basil.
• 8. Return the browned spicy Italian sausage back into the pan and gently fold the mixture to combine. Allow it to gently simmer for about 3-4 minutes to blend the flavors. Then turn the heat off. Stir and keep warm while you prepare the noodles.
• 9. Prepare the egg noodles according to instructions on package.
• 10. Then, drain the noodles very well.
• 11. Add them directly into the sauce, using tongs to gently toss and combine the egg noodles with the sauce and all of the ingredients in it. Check the seasoning to see if you need to add any additional salt or pepper.
• 12. To serve, add equal portions of the "Drunken" noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

Steps:

• Pour the entire bottle of wine into a large pan; add water and fill the pot up as you would to cook pasta.
• Bring the wine and water to a boil over high heat.
• When the liquids boil, add salt and the pasta; cook to al dente. (you will use some of the cooking liquid later).
• Heat a large nonstick skillet over medium heat; add 2 tablespoons of olive oil; then chop and add the pancetta.
• Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.
• Add the mushrooms to the olive oil in the same skillet; season with rosemary; cook 6-8 minutes until deeply golden.
• Push the mushrooms to the sides of the skillet; add in the garlic and red pepper flakes; cook for a minute or so, then toss the mushrooms together with the garlic.
• Add the greens to the pan; season with salt, pepper, and nutmeg.
• When the greens have wilted down, add a couple ladles of the starchy pasta cooking liquid to the pan; cook for a minute to reduce it a little.
• Drain pasta well and add it to the skillet.
• Add in the pancetta and a handful of cheese to the pan; toss the pasta for a minute or so to allow it to absorb the remaining liquid.
• Adjust the seasonings and serve; pass the extra cheese at the table.

Steps:

• Bring the wine and 8 cups water to a boil in a large pasta pot. Add the orecchiette and cook according to the package instructions. Drain, reserving some of the cooking liquid.
• As the pasta cooks, heat a large saute pan over medium heat and brown the pancetta. Remove from the pan with a slotted spoon, leaving the fat behind. Add the shallots and cook until softened, 3 to 4 minutes. Add the pancetta back to the pan as well as the mascarpone and 1/4 cup of the reserved pasta cooking liquid (water/wine mixture). Stir to combine into a sauce, then mix in the cooked orecchiette; season with salt and pepper. Garnish with the thyme leaves if using.

Steps:

• Pour the whole bottle of wine into a pasta pot and add about the same amount of water. Salt the liquid and bring to a boil over medium heat. Add the pasta and cook until just shy of al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
• Meanwhile, heat a deep skillet over medium to medium-high heat with the extra-virgin olive oil. Add the pancetta and cook until crisp, 2 to 3 minutes, then add the garlic and swirl it around for 2 minutes more. Add the kale, let it wilt and then season with salt, pepper, and nutmeg, to taste. Add the reserved cooking liquid, drained pasta and the grated cheese. Toss vigorously for at least a full minute, then serve in shallow bowls. Pass the Pecorino to shave over the pasta at the table.

Steps:

• Pour the entire bottle of wine into a large pot. Add water and fill the pot up as you would to cook pasta. Bring the wine and water to a boil over high heat. When the liquids boil, add salt and the pasta and cook to al dente. Heads up: you will ladle out some cooking liquid for the pasta sauce before draining the pasta.
• Heat a large nonstick skillet over medium heat. Add 2 tablespoons of the EVOO, twice around the pan, then chop and add the pancetta. Brown the pieces until they are golden at the edges and transfer them to a paper-towel-lined plate. Add the mushrooms to the EVOO in the same skillet, season them with the chopped rosemary, and cook until they are deeply golden, 6 to 8 minutes. Push the mushrooms to the sides of the pan and add the remaining tablespoon of EVOO to the center of the skillet. Add the garlic and red pepper flakes to the EVOO and cook them for a minute or so, then toss the mushrooms together with the garlic. Add the greens to the pan and season them with salt, pepper, and the nutmeg. When the greens have wilted down, add a couple of ladles of the starchy pasta cooking liquid to the pan and cook for a minute to reduce it a little.
• Drain the pasta well and add it to the skillet. Add the pancetta and a handful of cheese to the pan. Toss the pasta for a minute or so to allow it to absorb the remaining liquid. Adjust the seasonings and serve. Pass the extra cheese at the table.

Steps:

• In a large saucepan over medium-high heat, add the oil to the pan and heat until the verge of smoking. Then add the onions and reduce the heat to medium, cooking until translucent, 2 to 3 minutes. Once the onions are cooked, add half the prosciutto and garlic, stirring into the onions. Then add the vodka to delgaze the pan and allow the alcohol to cook off.
• Next, add the tomato sauce, cream and chicken stock, cooking for 4 to 5 minutes to reduce the liquid by half to yield 1 cup. Next, add the pasta, stirring into the cream sauce and warming the pasta. Finish with the butter, stirring again, and then remove from the heat and portion into bowls. Finish with the cheese, parsley and remaining prosciutto.

Steps:

• Cook the spaghetti in salted water and wine. In 2 tbsp. olive oil, over medium heat, brown pancetta until golden. Drain on paper towels. In same pot, brown mushrooms and rosemary (6-8 minutes). Push the mushrooms to one side and add 1 tbsp olive oil, then cook garlic and red pepper for a minute. Toss the mushroom/garlic mixture, then add the greens and season with salt, pepper and nutmeg. When the greens have wilted, add a couple of ladles of cooking liquid, then cook for a few minutes to reduce. Add the drained pasta and the pancetta and a handful of cheese. Toss, adjust seasonings and serve.

Steps:

• -Place a large, heavy-bottom pan or braising pot over medium-high heat; add about 2 tablespoons of olive oil, and once the oil is hot, crumble the spicy Italian sausage into the pan in small chunks (you want to keep the sausage fairly chunky), allowing it to brown in the oil for a few moments on each side; once the crumbled sausage is browned, remove it from the pan/pot with a slotted spoon and place into a small bowl to hold for a moment; next, add the sliced onion into the pan with the sausage drippings, and allow it to caramelize and become golden for roughly 5 minutes or so, stirring to keep it from burning (add a touch more olive oil, if necessary); once the onion starts to become golden, add the salt, Italian seasoning and cracked black pepper, and stir to combine, then add in the sliced bell peppers, and allow those to saute with the onion for about 2 minutes until slightly tender and golden; next, add in the garlic, and once it becomes aromatic, add in the white wine and allow it to reduce for a few moments, until almost completely reduced; next, add in the diced tomatoes with their juice, and return the browned spicy Italian sausage back into the pan, and gently fold the mixture to combine; allow it to gently simmer for about 3-4 minutes to blend the flavors, then turn the heat off; to finish the sauce, drizzle in about 2-3 good tablespoons of the olive oil to create a silky, rich flavor, and add in the chopped parsley and about half of the julienned basil; stir, and keep warm while you prepare the noodles.
• -Prepare the pappardelle noodles according to instructions on package; then, drain the noodles very well, and add them directly into the sauce, using tongs to gently toss and combine the pappardelle noodles with the sauce and all of the ingredients in it; check the seasoning to see if you need to add any additional salt or pepper.
• -To serve, add equal portions of the "Drunken" noodles to bowls, and garnish with a sprinkle of the remaining julienned basil; you can even top with shaved Parmesan, if desired, and an extra drizzle of olive oil.

Steps:

• Bring a large pot of heavily salted water to a boil.
• Make the bread crumb gremolata: Heat the olive oil in a small pan over medium heat. Add the bread crumbs and garlic and cook, stirring frequently, until the bread crumbs are golden brown, 2-4 minutes. Transfer the bread crumbs to a heatproof bowl.
• Add the parsley, lemon zest, and salt and stir to combine. Set aside.
• Make the drunken bucatini: Once the water is boiling, add the bucatini and cook until just shy of al dente, 6-7 minutes. Reserve ½ cup (240 ml) pasta cooking water, then drain.
• While pasta is cooking, heat a large, high-walled skillet over medium heat. When the pan is hot, add the olive oil, garlic, and red pepper flakes. Cook, stirring constantly, for about 30 seconds, until fragrant. Melt 1 tablespoon of butter in the pan and continue to stir for about 1 minute more, until the garlic starts to brown.
• Add the red wine to the pan and cook until reduced by about 25%, 2-3 minutes.
• Add the drained bucatini to the pan and toss gently with tongs. The wine will reduce more as the noodles cook through and soak up the wine, 2-3 minutes.
• Add the remaining 5 tablespoons of butter, the salt, and pepper. Toss until the butter is melted and the pasta is silky, about 2 minutes.
• Divide the pasta between 2 bowls and top with the bread crumb gremolata. Serve immediately.
• Enjoy!

Steps:

• Pour wine into large pot. Add water and fill pot up as to cook pasta. Bring wine and water to Boil Add salt and pasta and cook to Al Dente Save two cups of the liquid before draining Heat wok over medium heat Add 2 tbsp olive oil. Chop bacon and add to pan Brown bacon until golden @ edges and transfer to paper towel platter Add mushrooms to olive oil and season w/ basil and cool 6 to 8 minutes until deep golden Push mushrooms to side of pan. Add rest of olive oil Add garlic and red pepper flakes and cook for 1 minute. Toss mushrooms w/ garlic Add greens & season w/ salt, pepper. When wilted down add 2 ladles of pasta liquid and cook 1 minute to reduce Add pasta and bacon to skilled & toss for 1 minute.