Drunken Pasta

I can’t think of a better dish during self-isolation (Covid-19). With all that extra wine sitting around, and not wanting to drink all day, I came up with a plan for dinner: drunken pasta. Now, despite using 2 cups of wine, don’t be alarmed. You won’t get drunk off this dish. It is, however, decadent, simple to make, and just right for something a little different. Artichoke Hart used it for a lunch when the Italian delegation came to the complex. (New York Fried, Sunao Publishing).


1 lb spaghetti or another thin pasta noodle
4 tbsp olive oil
2 cloves garlic, finely chopped
3-4 anchovy fillets, chopped
3 dried chili peppers, crushed (optional)
2 cups red wine
small bunch of Italian parsley, chopped
1/2 cup freshly grated Parmesan or pecorino cheese


  1. Cook pasta as usual but to pre- al-dente (about 8 minutes)
  2. In a large saucepan, heat the oil. Add garlic, anchovy, and chili peppers, and cook for about 2-3 minutes
  3. Add the spaghetti to the pan and toss well
  4. Pour in the red wine and cook until it has reduced and the spaghetti has finished cooking.
  5. Add freshly chopped parsley and grated cheese to pasta, and toss well.
  6. Remove from heat and serve immediately, with more grated cheese sprinkled atop.

This and other recipes occasionally pop up in the Artichoke Hart series (available here), or the London Cartwright series (available here). Both chefs are fictional… the dishes are not.

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