The traditional Spaghetti All’Ubriaco is a partially cooked pasta whose cooking is finished in a red wine, usually with garlic and a bit of butter, sometimes with pancetta, and often with onion slices. I had made a beef stew with half a bottle of Merlot and needed to do something with the rest of it. Staying with low carb, it was not clear that chickpea pasta (I use Banza) would pick up the color, plus I wanted to make more of a clingy sauce with more butter and with cheese. The roasted red pepper was a truly last-minute addition because I had a new jar sitting on the counter and figured, eh, why not? I had a package of prosciutto hanging around, too, and I love to crisp it up and add it to things. —Brian Coppola
pan fried prosciutto, diced
red roasted peppers, pat dry and dice
minced garlic in oil
shredded parmesan cheese
stick of butter, cubed
In This Recipe
Pan fry prosciutto, transfer to paper towel, dice when cooled, reserve
In the same pan, saute the red pepper in a bit of EVOO, after a few minutes, add the garlic and heat thoroughly, remove from heat, reserve
Start the reduction of the wine in a saucepan over medium heat, wisking periodically, at the same time you start 8-9 cups of water in a pot for the pasta
The wine should be reduced to about 1/3 its original volume just about the time that the pasta water is boiling.
Place the pasta in the boiling water and cook until it is just about done.
Meanwhile place the butter in the reduced wine and wisk it while it dissolves. Once it dissolves and the mixture is bubbling, add the peppers and garlic, and the prosciutto, and then the sour cream. Stir and blend (as well as possible). Lower the heat to medium-low. Time this to pasta.
Drain the pasta and immediately transfer it to the sauce. Mix well and divide into two portions.
Top with a bit more cheese and a dusting of parsley.