Spaghetti Ubriachi from Elena: Janice Tiefenbach’s excellent red wine pasta recipe
This recipe is to die for! Developed by Elena’s chef extraordinaire Janice Tiefenbach, it features smooth and comforting spaghetti. It was part of a digital (germ-free) mini cookbook that featured some of her most popular recipes to cook at home during the health crisis.
Elena’s Spaghetti Ubriachi
Ingredients
- 6 cloves garlic, finely chopped
- 1½ tablespoons olive oil, and more for serving at the end
- ½ teaspoon dried chili flakes
- 8 tablespoons unsalted butter, cut into 1-inch pieces
- 1 bottle of red wine (750 ml)
- Sea salt
- 1 package of spaghetti (500g)
- Parmigiano cheese, finely grated
Method
- In a small bowl, combine garlic and 3 tablespoons of olive oil.
- Heat a large skillet over medium heat.
- Add the garlic and olive oil mixture.
- Add dried chili flakes and 1 tablespoon of butter.
- Cook, stirring occasionally, until garlic is very flavourful but not browned, about 3 minutes.
- Add wine, increase heat to medium-high and bring to a boil.
- Cook uncovered until reduced by two-thirds, 20-25 minutes.
- Season with salt. Cover and keep warm.
- Meanwhile, cook pasta in a pot of salted boiling water, stirring occasionally, until al dente, about 3 minutes less than the recommended cooking time.
- Drain the pasta and add it to the sauce, along with the remaining 7 tablespoons of butter.
- Place the saucepan over medium heat and bring the sauce to a simmer.
- Cook, stirring often, until the pasta is well coated and the sauce is thickened, about 3 minutes.
- Taste and season with more salt if necessary.
Note/Variation
Bon appétit!
Elena is one of the best Italian restaurants in Montreal. This superb restaurant is owned by the same people who own Nora Gray, and offer a delicious and accessible menu, focused on high quality ingredients. Come to savour delicious and revisited Italian pizzas and very good natural Italian wines in a fun, lively, and beautiful atmosphere!