Spaghetti all'ubriaco with radicchio | 20-minute Italian pasta
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20 min
Quick
Kifli Kukták
Klasszikus toszkán vörösboros spagetti ropogósra pirított radicchióval, fokhagymával, illatos pirított dióval és érett pecorinóval. 20 perc alatt elkészülő, elegáns és különleges őszi olasz tésztaétel.
Ingredients
Preparation method
Preparation and toasting
Bring a generous amount of water to a boil in a large pot, then add a teaspoon of salt. Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant and golden brown, then set aside and coarsely chop.
Wash the radicchio, pat dry, and cut into thin strips. Peel the garlic cloves and slice them thinly.
Preparing the pasta and red wine sauce
Add the spaghetti to the boiling salted water and cook for exactly half the cooking time indicated on the package (about 5 minutes), until the center is still noticeably raw. Before draining, reserve 1-2 ladles of pasta cooking water.
Chef's tip
Finishing the pasta directly in red wine (risottata) allows the spaghetti to absorb the deep aroma and gorgeous ruby color of the wine. Always choose a dry, full-bodied red wine!
If you want an even creamier texture, you can also toss a small knob of cold butter into the pasta along with the cheese after removing it from the heat.
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