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

Main Dish

Very Easy

20 min

512 Kcal

When spaghetti soaks up red wine and is enriched with chili pepper, black olives and mature cheese, it makes a dish that packs a punch! Created by chef Luigi Ammirati, this revisited classic of Calabrian cuisine promises an explosion of flavors between spicy notes and deep aromas of wine. The chili pepper awakens the taste buds, the cheese brings a creamy touch, and everything balances wonderfully for an intense and gourmet result. If you like recipes with character, this is the one for you :)

Ingredients

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

Estimated cost: 5.18€ (1.29€/serving)

Materials

Frying pan
Pan
Tongs (optional)

Preparation

Preparation10 min

Cook time10 min

In a pan, add wine, tomato paste, chopped chili pepper, and olives. Stir to wait for the wine to come to a boil.
Cook spaghetti in boiling, lightly salted water for about 4 to 5 minutes. They should be springy but not cooked.
Drain the pasta directly into the pan with the wine.
Lower the flame slightly and continue cooking in the wine. Stir frequently so that the cooking is even until some liquid remains.
Remove the pan from the heat and add grated Parmesan cheese.
Whisk gently (preferably using tongs) until the right creaminess is achieved.
Serve with freshly chopped parsley. Bacchus fire pasta is ready!

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Observations

Can I store "Spaghetti al Fuoco di Bacco"?
This recipe is best prepared at the time, while the pasta is still hot, to best appreciate the texture and flavor.

Why is it called "al fuoco di bacco"?
The name "Bacchus Fire" recalls the Roman god of wine, Bacchus, a symbol of passion and abundance. The dish, in fact, has a strong and enveloping flavor, thanks to the use of red wine and chili pepper, which give a feeling of heat and intensity, similar to "fire."

What wine to use for "spaghetti al fuoco di bacco"?
To prepare spaghetti al Fuoco di Bacco, it is essential to choose a young and fairly tannic red wine that gives the dish the right intensity and structure. The traditional recipe calls for the use of Magliocco, a typical wine from Calabria, known for its strong and fruity flavor, perfect for enhancing the spiciness of the chili and the richness of the tomato. However, if you do not have access to this grape variety, you can still choose other red wine varieties with similar characteristics, such as Nerello Mascalese, Sangiovese or Montepulciano d'Abruzzo, which will still guarantee a balanced and flavorful end result.

What pasta to use for "Bacchus fire"?
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 a bronze-drawn pasta that can hold the rich, creamy sauce well.

Which olives to use for "spaghetti al fuoco di bacco"?
The original recipe calls for the use of baked black olives ( a typical ingredient of the Calabrian culinary tradition) but you can replace them with black olives in jars that are easily available in the market.

Which cheese to use to mantecare "spaghetti al fuoco di bacco"?
The cheeses traditionally used to mantecare spaghetti al Fuoco di Bacco are grana Padano, Parmigiano Reggiano or Calabrese pecorino. Each type of cheese gives a different nuance to the dish, but they all contribute to making it creamy and flavorful.

Nutrition

for 1 serving / for 100 g

Calories: 512Kcal

Carbo: 63.4g
Total fat: 6g
Saturated fat: 2.9g
Proteins: 20.6g
Fibers: 3g
Sugar: 3.2g
ProPoints: 10
SmartPoints: 15

Nutritional information for 1 serving (294g)

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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