Spaghetti al fuoco di bacco: red wine pasta to bring something special to the table

Name: Spaghetti al fuoco di bacco: red wine pasta to bring something special to the table
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: En
Ingredients: 12.7 oz spaghetti; 3 1/4 cups red wine; 8 teaspoons tomato paste; 1/2 cup grated Parmesan cheese (or Grana Padano); Black olives, to taste (about 4–5 per person); 1 fresh chili pepper; Salt, to taste

Main Dish

Very Easy

20 min

515 Kcal

The "Spaghetti al Fuoco di Bacco" is a rich, flavorful dish created by chef Luigi Ammirati, who has reinterpreted Calabrian culinary tradition with a personal touch. This dish delights with its combination of rich, comforting ingredients, making it a true explosion of flavors. Preparation begins by cooking the spaghetti in boiling water for a few minutes, then continues with cooking it in red wine with tomato paste, chili pepper, and black olives—ingredients that enrich the pasta with spicy, aromatic notes. The chili pepper, in particular, adds a warming sensation that blends perfectly with the red wine, creating a pleasant, lively contrast on the palate. The dish is then tossed off the heat with grated cheese (Grana Padano, Parmigiano Reggiano, or Calabrian pecorino), which balances the intensity of the wine and gives the pasta a creamy texture. Perfect for those who love bold pasta dishes, as well as anyone looking to explore new culinary horizons, "Spaghetti al Fuoco di Bacco" is definitely worth trying. Here’s the step-by-step recipe!

Ingredients

12.7 oz spaghetti
3 1/4 cups red wine
8 teaspoons tomato paste
1/2 cup grated Parmesan cheese (or Grana Padano)
Black olives, to taste (about 4–5 per person)
1 fresh chili pepper
Salt, to taste

Materials

Frying pan
Pot
Tongs (optional)

Preparation

Preparation10 min

Cook time10 min

Add the wine, tomato paste, chopped chili pepper, and olives to a pan. Stir and wait for the wine to come to a boil.
Cook the spaghetti in boiling, lightly salted water for about 4–5 minutes. They should be springy but not fully cooked.
Drain the pasta directly into the pan with the wine.
Lower the heat slightly and continue cooking the pasta in the wine. Stir frequently to ensure it cooks evenly, until a little liquid remains.
Remove the pan from the heat and add grated Parmesan cheese.
Toss gently (using tongs if possible) until the sauce is creamy.
Serve with freshly chopped parsley. The pasta al Fuoco di Bacco is ready!

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Observations

Can I store "Spaghetti al Fuoco di Bacco"?
This dish is best prepared just before serving, while the pasta is still hot, so you can fully enjoy its texture and flavor.

Why is it called "Fuoco di Bacco"?
The name "Fuoco di Bacco" (Bacchus's fire) refers to the Roman god of wine, Bacchus, a symbol of passion and abundance. The dish has a bold, warming flavor thanks to the red wine and chili pepper, which give it a sense of heat and intensity reminiscent of "fire."

What wine should you use for "Spaghetti al Fuoco di Bacco"?
For this dish, it is essential to choose a young, fairly tannic red wine that gives it the right intensity and structure. The traditional recipe calls for Magliocco, a wine typical of Calabria, known for its bold, fruity flavor and perfect for enhancing the heat of the chili pepper and the richness of the tomato. If this grape variety is not available, you can choose other red wines with similar characteristics, such as Nerello Mascalese, Sangiovese, or Montepulciano d'Abruzzo, which will also produce a balanced, flavorful result.

What pasta should you use for "Fuoco di Bacco"?
Spaghetti is the traditional choice for "pasta al Fuoco di Bacco," but you can also use other types of long pasta, such as linguine. The important thing is to choose bronze-die-extruded pasta that will hold the rich, creamy sauce well.

Which olives should you use for "Spaghetti al Fuoco di Bacco"?
The original recipe calls for oven-baked black olives (a typical ingredient in Calabrian cuisine), but you can replace them with readily available jarred black olives.

What cheese should you use to finish "Spaghetti al Fuoco di Bacco"?
The cheeses traditionally used to finish "Spaghetti al Fuoco di Bacco" are Grana Padano, Parmigiano Reggiano, or Calabrian pecorino. Each type of cheese gives the dish a different nuance, but they all help make it creamy and flavorful.

Nutrition

for 1 serving / for 100 g

Calories: 515Kcal

Carbo: 64.1g
Total fat: 4.8g
Saturated fat: 2.3g
Proteins: 14.9g
Fibers: 3.3g
Sugar: 4.4g
ProPoints: 10
SmartPoints: 15

Nutritional information for 1 serving (307g)

Cookware

burner

PetitChef_Official

Questions

A couple of questions. Now I haven't tried this recipe and I'm sure it's delicious. But on reading the method, it brings up two particular bedbugs I have when it comes to cooking pasta. 1. I have a hatred of pouring pasta water in a sauce. It merely dilutes the taste of the sauce and ends up in a little pool at the bottom of the bowl. If you need to thin a sauce, a stock or wine or cream or some other liquid is much better than pasta water. I've ruined absolutely delicious sauces by trying that bit of advice. 2. I'm obviously not an Italian because I don't like al dente pasta (pasta which still has some crunch in it?). I'm a firm believer in soft pasta - not too soft, but even overcooked pasta is nicer than pasta which still tastes a bit raw, I think. Would love to hear your opinion on both points. Again, it's just down to personal taste.

Hi. Adding pasta water little by little into the sauce at the end of cooking will thicken your sauce. That's because pasta water contains water and starches from the pasta. Depending on the quality of the pasta, it may contain more or less starches.
Cooking pasta al dente is not only better in taste but it will ameliorate the way you digest it and make you feel full.
But yes, it is personal taste. Do not hesitate to try this authentic Italian recipe and enjoy :-)

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

Comments

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