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8 Fabulous Drunken Pasta Recipes

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Rose Mary's mother and all of her aunts are great Southern cooks. She likes to think she's not so bad herself.

I stumbled across drunken pasta recipes on one of Rachael Ray’s websites. I love pasta, and in my younger days, I was very fond of wine. So I set out to try a few drunken noodle dishes. Rachael uses mostly thick spaghetti, cooked in 1.5 to 2 liters of wine. I tried this, and it turned out great—but that’s a lot of wine to not drink. I experimented with Asian pho noodles, soaking them in a much smaller quantity of wine. That worked great, as well!

Drunken Pasta Recipes Featured in This Article

Spaghetti With Red Wine

  1. Spaghetti and Meatballs
  2. Bacon and Tomato Pasta
  3. Pho (Rice Noodles) With Red Wine
  4. Pho With Spinach and Purple Onion
  5. Pho With Kale and Parmesan
  6. Pho With Mushroom

Pasta With White Wine

  1. Fettuccine with Golden Beets and Greens
  2. Spaghetti With Mushrooms
Drunken spaghetti noodles, boiled in red wine. Served with tomato sauce and meatballs.

Drunken spaghetti noodles, boiled in red wine. Served with tomato sauce and meatballs.

Spaghetti With Red Wine and Meatballs

I used to be more industrious, and make my own spaghetti sauce and meatballs. Life happens I guess, and now I choose to spend my time differently. I like Prego Traditional spaghetti sauce, but also like canned Hunt's Garlic and Onion sauce. Occasionally I’ll spring for a jar of gourmet sauce. Hands down, my favorite meatballs are Schwan’s (home delivery). The texture is far superior to any meatballs I have bought in the grocery store.

Ingredients

  • 1.5 to 2 liters red wine, such as merlot or cabernet
  • 12 to 16 ounces thick spaghetti
  • 2 jars or cans spaghetti sauce
  • 1.5 pounds frozen Italian meatballs
  • Parmesan cheese

Instructions

  1. Cook meatballs in the sauce in a crockpot on low for about 6 hours. If you have an Instant Pot, it takes about 35 minutes to cook them after they come up to steam. Alternatively, simmer on low on the stove for about 90 minutes. Cook time depends on the desired texture of the meatballs.
  2. Pour wine into a large pot and bring to a boil. Add noodles and cook per package directions. Cook time should be the same as when boiling the noodles in water.
  3. Drain noodles, top with meatballs and sauce, and enjoy! Makes 4 to 6 servings.

Bacon and Tomato Pasta

I saw this recipe online, from Popsugar website. Their photo definitely drew my attention. The bacon got my attention too. Who doesn’t like bacon? Use spaghetti, or a pasta such as fettuccine or pappardelle. The pasta is boiled in water. The wine is added to the skillet after frying the bacon and onions. Serves 4-6.

Ingredients

  • 2 tablespoons salt
  • 16 ounces pasta
  • 1 pound bacon, diced, or cut in narrow strips
  • 3 tablespoons olive oil or coconut oil
  • 1 cup diced red onion
  • 1 teaspoon red chili flakes
  • 3 tablespoons minced garlic cloves, or from tube
  • 2 c diced tomatoes, or halved cherry or grape tomatoes
  • 1/4 cup red wine
  • 4 tablespoons basil, cut in thin strips
  • 1/4 cup Parmesan
  • Salt and pepper, to taste

Instructions

  1. Pour 3-4 quarts water into a large pot. Add salt and bring to a boil. Add pasta and cook to desired tenderness. Refer to package directions.
  2. Sauté bacon in a skillet over medium heat. Remove to paper towel to drain.
  3. Drain most of the bacon drippings from the skillet. Add olive or coconut oil.
  4. Cook onions in skillet with chili flakes, about 5-8 minutes.
  5. Add garlic, and cook for 2 minutes.
  6. Add tomatoes and sauté for 3-5 minutes.
  7. Deglaze pan with the wine.
  8. Drain pasta and add to pan with tomatoes and onions. Add basil, bacon, parmesan, salt and pepper.

Pho (Rice Noodles) With Red Wine

Ingredients

  • 1 package pho noodles
  • 2 cups dry red wine, such as merlot or cabernet

Instructions

  1. Place pho in a shallow rectangular glass dish. Pour in red wine. Wine does not have to cover noodles.
  2. Soak for 4 to 12 hours. Use tongs to move noodles around, to make sure they are all coated in wine. Do this 2-3 times over the course of your total soak time.
  3. Transfer pho to skillet, and heat on medium-high for a few minutes, stirring frequently.
  4. Add other ingredients such as sautéed vegetables.

Pho With Spinach and Purple Onion

Ingredients

  • 1 package pho noodles
  • 2 cups dry red wine, such as merlot or cabernet
  • 6 to 10 ounces fresh baby spinach
  • 1 medium purple onion, diced or cut in slivers
  • Coconut or olive oil
  • Salt to taste

Instructions

  1. Soak pho in wine as described above.
  2. Sauté spinach in batches in 1-2 tablespoons oil in hot skillet until wilted. Remove to a bowl.
  3. Sauté onion in 1-2 tablespoons oil until softened but still firm, about 3-5 minutes. Remove to a bowl.
  4. Remove Pho with tongs to skillet, and heat on medium-high for a few minutes, stirring frequently.
  5. Add sautéed spinach and onion, and stir to combine. Salt to taste. When thoroughly heated, plate your servings.

Pho With Kale and Parmesan

Ingredients

  • 1 package pho noodles
  • 2 cups dry red wine, such as merlot or cabernet
  • 6 to 10 ounces kale
  • Coconut or olive oil
  • Parmesan cheese
  • Salt to taste

Instructions

  1. Soak pho in wine as described above.
  2. Sauté kale in 1-2 tablespoons oil in hot skillet until wilted.
  3. Remove Pho with tongs to skillet, and continue heating for a few minutes. Salt to taste. Stir or use tongs to mix kale and noodles.
  4. Top with Parmesan cheese to serve.

Triple Drunken Pho With Mushrooms

Ingredients

  • 1 package pho noodles
  • 1 liter dry red wine, such as merlot or cabernet
  • 8 ounces mushrooms
  • 2 tablespoons oil or butter
  • Salt to taste

Instructions

  1. Soak pho in wine as described above.
  2. Wash and slice mushrooms. Place in saucepan with butter and about 1 cup wine. Simmer covered on low for 30-45 minutes.
  3. Transfer pho to skillet. Add about ½ to 1 cup wine. Heat on medium-high for a few minutes, stirring frequently.
  4. Remove mushrooms with a slotted spoon to drain, and add to skillet. Salt to taste. Mix mushrooms thoroughly with noodles. Serve and enjoy.

Rachael Ray: Roasted Beet Spaghetti Cooked in Red Wine

Fettuccine With Golden Beets and Greens

This recipe is from Rachael Ray’s website, and can be made with red wine and red beets. I mixed in some sautéed greens and skipped the chives, which were in the original recipe. Serves 4.

Ingredients

  • 1.5 to 2 liters dry red wine
  • 1.5 pounds red beets
  • 6 to 10 ounces baby greens
  • 3 tablespoons olive oil or coconut oil
  • 3 to 4 garlic cloves, minced
  • Salt and pepper
  • 1 pound fettuccine
  • Parmesan cheese

Instructions

  1. Pour wine into a large pot, like a 6-quart Dutch oven. Add water if needed, to complete your normal level of liquid for boiling pasta. Heat on high. Salt generously.
  2. Sauté greens in a skillet with oil. I used mixed baby greens from Costco, which includes spinach and kale. Set greens aside in a dish.
  3. Peel raw beets, then grate with a box grater. You can rub a little oil on your hands to prevent stains from the beets. I use disposable gloves, or sandwich bags on my hands.
  4. Place grated beets and minced garlic in skillet with oil, on medium to medium-high heat. Sauté about 10 minutes until beets are tender.
  5. While beets are sautéing, boil pasta per package directions for al dente. Drain.
  6. Add pasta and greens to skillet with beets. Add salt and pepper to taste. Heat on medium if necessary for all ingredients to be hot.
  7. Serve topped with Parmesan cheese.

Double Drunken Spaghetti With Mushrooms

This recipe is also based on a Rachael Ray recipe. Her version can be seen in the video below. My version is simplified a bit. I was able to find a package with three types of fresh mushrooms.

Ingredients

  • 16 ounces mixed mushrooms, such as shitake, oyster, and baby portabellas
  • 2 tablespoons olive oil or coconut oil
  • 2 tablespoons butter
  • 1 medium onion, minced
  • 4 large cloves garlic, minced
  • 1 pound pasta (I like vermicelli)
  • 1 bottle dry white wine
  • 1 to 2 cups Alfredo sauce (I like Bertolli)
  • Salt and pepper, to taste
  • Parmesan, for servings

Instructions

  1. Wash mushrooms, chop or slice, and place in a saucepan with 1 cup wine and 2 tbsp butter. Simmer 20-30 min. Continue other prep while mushrooms are cooking.
  2. Put water on to boil for pasta.
  3. Heat oil in skillet and sauté onions and garlic.
  4. Boil pasta for about half of package-recommended cook time. For vermicelli, I just boiled long enough to make the noodles flexible. Drain and transfer to skillet.
  5. Add 1 cup wine, and heat on medium to medium-high until pasta is almost done. Add salt & pepper to taste.
  6. Remove mushrooms with slotted spoon and add to skillet.
  7. Stir in Alfredo sauce. Continue to cook until pasta is done.
  8. Top with Parmesan for serving.

Rachael Ray: Drunken Mushroom Spaghetti

© 2018 rmcrayne

Comments

Peggy Woods from Houston, Texas on May 03, 2018:

These recipes all sound interesting but you got my attention with the word bacon. That bacon and tomato pasta will be the first one I try. Sounds delicious! Will be pinning this so I can easily retrieve it. Thanks!