I don’t have a video for this recipe.
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Drunken Spaghetti with Sausage Meatballs
...in your mind.
Drunken Spaghetti with Sausage Meatballs

Drunken Spaghetti with Sausage Meatballs

Ok, admittedly this is a bit wacky, but the result is fantastic so who cares? Spaghetti, red wine, spicy sausage, garlic and Parmesan. Basically, spaghetti that’s having a better night than most people. And if you want an even crazier pasta (it goes into the pan totally dry), try the Spaghetti all'Assassina. You won't be sorry about that one either.

‍

Serves 4

Ingredients

  • 12 ounces spaghetti
  • 1 tablespoon olive oil
  • 12 ounces hot Italian sausage, casings removed
  • 1 large shallot, finely chopped
  • 4 cloves garlic, thinly sliced
  • ½ teaspoon crushed red pepper
  • 2 tablespoons tomato paste
  • 2 cups dry red wine, preferably an inexpensive one you’d happily drink
  • 2 tablespoons butter
  • ½ cup finely grated Parmesan, plus more for serving
  • Kosher salt and freshly ground black pepper

Directions

  1. Bring a large pot of salted water to a boil
  2. Heat the olive oil in a large pan over medium-high heat, add the sausage in small, meatball-sized chunks and cook until browned and cooked through, about 7–9 minutes. Transfer to a plate, leaving about 1 tablespoon of fat in the pan
  3. Lower the heat to medium, add the shallot and cook for 2 minutes then add the garlic and crushed red pepper - cook for another minute
  4. Stir in the tomato paste and cook for 1–2 minutes, until it darkens slightly. Add the wine, scrape up the browned bits and simmer uncovered for 5 minutes. The goal is to reduce the wine before adding the pasta, then finish the spaghetti in it. You want a savory, wine-rich sauce that clings, rather than a puddle of wine under your noodles
  5. Meanwhile, cook the spaghetti for 4 minutes less than its package directs - hang on to about a cup and a half of the pasta water before draining
  6. Add the spaghetti to the wine sauce along with ½ cup pasta water. Simmer briskly, tossing frequently, until the pasta is al dente, about 4–6 minutes. Add more pasta water a little at a time as needed so the spaghetti keeps cooking without the pan drying out.
  7. Kill the heat under the pan, and put in the sausage, the butter and Parmesan - tossing well to mix, adding another splash of pasta water if needed to make the sauce glossy and loose enough to coat the spaghetti
  8. Serve with extra Parmesan

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