Tagliatelle Ubriacona – a delicious recipe with extra-virgin olive oil, garlic, red pepper, salt, tagliatelle, Chianti. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Bring a large pot of water to a boil. Cook pasta as usual, stirring.
2
Place oil, garlic and red pepper in a large, deep skillet. Turn heat under skillet to high. As soon as garlic begins to brown, sprinkle it with some salt and pepper and add 3/4 of the bottle of wine (a little more than 2 cups); bring to a boil and maintain it there.
3
When pasta begins to bend - after less than 5 minutes of cooking - drain it and add it to the wine mixture. Cook, stirring occasionally, adding wine a little at a time if the mixture threatens to dry out completely. Taste pasta frequently.
4
When it is done, tender but with a little bite, stir in the butter and turn off the heat. When butter has glazed the pasta,
304
kcal
Calories
33
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/2 cup extra-virgin olive oil, 1 tablespoon chopped garlic, 1 teaspoon red pepper flakes, 1 pinch salt And Pepper, and more.
Yes, Tagliatelle Ubriacona falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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