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73% would make again

Drunken Pasta

We’re drunk in love with this quick and easy dish! Buttery, wine-soaked pasta topped with crunchy garlic breadcrumbs is the pasta party dreams are made of.

Tasty Team
Total Time

15 minutes

15 min

Prep Time

5 minutes

5 min

Cook Time

10 minutes

10 min

Drunken Pasta
Total Time

15 minutes

15 min

Prep Time

5 minutes

5 min

Cook Time

10 minutes

10 min

Ingredients

for 2 servings

Bread Crumb Gremolata

  • 1 tablespoon olive oil
  • ½ cup panko breadcrumbs (55 g)
  • 1 clove garlic, grated
  • ½ bunch fresh parsley, chopped
  • ½ lemon zest
  • ¼ teaspoon kosher salt

Drunken Bucatini

  • 1 pinch kosher salt, plus more for cooking pasta
  • ½ lb spaghetti (225 g)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, chopped
  • ¼ teaspoon red pepper flakes
  • 6 tablespoons unsalted butter, divided
  • 1 ¼ cups red wine (300 mL), such as cabernet sauvignon
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 1085
  • Fat 56g
  • Carbs 119g
  • Fiber 4g
  • Sugar 5g
  • Protein 18g

Estimated values based on one serving size.

Preparation

  1. Bring a large pot of heavily salted water to a boil.
  2. Make the bread crumb gremolata: Heat the olive oil in a small pan over medium heat. Add the bread crumbs and garlic and cook, stirring frequently, until the bread crumbs are golden brown, 2–4 minutes. Transfer the bread crumbs to a heatproof bowl.
  3. Add the parsley, lemon zest, and salt and stir to combine. Set aside.
  4. Make the drunken bucatini: Once the water is boiling, add the bucatini and cook until just shy of al dente, 6–7 minutes. Reserve ½ cup (240 ml) pasta cooking water, then drain.
  5. While pasta is cooking, heat a large, high-walled skillet over medium heat. When the pan is hot, add the olive oil, garlic, and red pepper flakes. Cook, stirring constantly, for about 30 seconds, until fragrant. Melt 1 tablespoon of butter in the pan and continue to stir for about 1 minute more, until the garlic starts to brown.
  6. Add the red wine to the pan and cook until reduced by about 25%, 2–3 minutes.
  7. Add the drained bucatini to the pan and toss gently with tongs. The wine will reduce more as the noodles cook through and soak up the wine, 2–3 minutes.
  8. Add the remaining 5 tablespoons of butter, the salt, and pepper. Toss until the butter is melted and the pasta is silky, about 2 minutes.
  9. Divide the pasta between 2 bowls and top with the bread crumb gremolata. Serve immediately.
  10. Enjoy!

Ingredients

for 2 servings

Bread Crumb Gremolata

  • 1 tablespoon olive oil
  • ½ cup panko breadcrumbs (55 g)
  • 1 clove garlic, grated
  • ½ bunch fresh parsley, chopped
  • ½ lemon zest
  • ¼ teaspoon kosher salt

Drunken Bucatini

  • 1 pinch kosher salt, plus more for cooking pasta
  • ½ lb spaghetti (225 g)
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, chopped
  • ¼ teaspoon red pepper flakes
  • 6 tablespoons unsalted butter, divided
  • 1 ¼ cups red wine (300 mL), such as cabernet sauvignon
  • freshly ground black pepper, to taste

Nutrition Info

  • Calories 1085
  • Fat 56g
  • Carbs 119g
  • Fiber 4g
  • Sugar 5g
  • Protein 18g

Estimated values based on one serving size.

Preparation

  1. Bring a large pot of heavily salted water to a boil.
  2. Make the bread crumb gremolata: Heat the olive oil in a small pan over medium heat. Add the bread crumbs and garlic and cook, stirring frequently, until the bread crumbs are golden brown, 2–4 minutes. Transfer the bread crumbs to a heatproof bowl.
  3. Add the parsley, lemon zest, and salt and stir to combine. Set aside.
  4. Make the drunken bucatini: Once the water is boiling, add the bucatini and cook until just shy of al dente, 6–7 minutes. Reserve ½ cup (240 ml) pasta cooking water, then drain.
  5. While pasta is cooking, heat a large, high-walled skillet over medium heat. When the pan is hot, add the olive oil, garlic, and red pepper flakes. Cook, stirring constantly, for about 30 seconds, until fragrant. Melt 1 tablespoon of butter in the pan and continue to stir for about 1 minute more, until the garlic starts to brown.
  6. Add the red wine to the pan and cook until reduced by about 25%, 2–3 minutes.
  7. Add the drained bucatini to the pan and toss gently with tongs. The wine will reduce more as the noodles cook through and soak up the wine, 2–3 minutes.
  8. Add the remaining 5 tablespoons of butter, the salt, and pepper. Toss until the butter is melted and the pasta is silky, about 2 minutes.
  9. Divide the pasta between 2 bowls and top with the bread crumb gremolata. Serve immediately.
  10. Enjoy!
Drunken Pasta

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