John Myers
Drunken Spaghetti in Ticino Merlot
The perfect drunken spaghetti in ticino merlot recipe with a picture and simple step-by-step instructions.
- 500 g Spaghetti
- 2 piece Garlic cloves pressed
- 0,5 piece Chilli pepper
- 750 ml Red wine
- 2 piece Rosemary sprigs
- 0,5 tablespoon Broth
- Salt
- Olive oil
- Parmesan
- Bring the salted water to the boil for the spaghetti. In a high pan, gently heat the olive oil, garlic, salt and chilli. Stir every now and then until the garlic is soft, do not let it brown! Deglaze with red wine, add the sprigs of rosemary, the stock and bring the liquid to a boil.
- In the meantime, cook the spaghetti for only about 2 minutes, drain in a sieve and add to the pan with the simmering red wine. Stir every now and then until the spaghetti is done and the liquid has almost “soaked up”.
- Before serving, remove the rosemary sprigs, divide the pasta on plates and serve with freshly grated Parmesan.
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