Makes 4 servings
This unusual pasta dish from Umbria is cooked more like a risotto than a typical pasta dish. As the pasta cooks, the wine infuses it with flavor and the color deepens to a rich chestnut color.
Ingredients
- 1 lb spaghetti
- Salt, as needed
- 1/4 cup extra-virgin olive oil, plus more for drizzling before serving
- 3 cups good quality light, dry red wine
- 3/4 cup aged D.O.P. Pecorino Toscano or Parmigiano-Reggiano
Directions
- Bring 5 quarts of water to a rapid boil. Stir in the pasta and a generous pinch of salt. Cook for 6 to 8 minutes, depending on the thickness of the spaghetti. Drain, reserving some of the cooking water.
- In the meantime, in an ample skillet, warm the oil over medium heat. Add the pasta and toss. Gradually add the wine, 1/2 cup at a time, tossing continually, until the wine is absorbed by the pasta.
- When the wine is almost entirely absorbed, add the cheese, and combine well. Serve very hot.
