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Drunken Spaghetti Recipe

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This recipe for Drunken Spaghetti is from Angelique's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Salt
1 T Olive Oil
3 T Butter
1 tsp Italian Seasoning
¼ tsp Red Pepper Flakes
3 cloves Garlic, minced
1 bottle (750 ml) red wine, such as Chianti
Ground Black Pepper
1 lb Spaghetti
1 lb Portobello Mushrooms, sliced ¼ inch thick
1 lb Button Mushrooms, sliced
1 T Balsamic Vinegar
½ c Grated Parmesan Cheese
2 T Fresh Basil Leaves, torn
Directions:
Directions:
Bring a large pot of salted water to a boil. Heat the olive oil and one (1) tablespoon butter in a large skillet. Add the Italian seasoning, red pepper, flakes, and garlic. Cook for three (3) minutes. Turn the heat off. Add the red wine, turn on the heat and bring to a boil. Season with a dash of salt and pepper.

Meanwhile, add the spaghetti to the boiling water and cook for three (3) minutes. Drain the pasta, reserving some of the water, and add the pasta to the skillet with the simmering wine. Stir everything together with tongs and cook for five (5) minutes.

Meanwhile, melt one (1) tablespoon butter in a saute pan. Add the sliced mushrooms, season with salt and pepper and fry until cooked on both sides. Drizzle with balsamic vinegar and toss.

Add the final tablespoon of butter to the pasta and stir through. You can add some of the reserved pasta water if you need to loosen the sauce. Add the sauteed mushrooms and stir through. Garnish with grated Parmesan and torn basil leaves.

 

 

 

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