This improvised recipe was inspired by my roommate from last semester and her late night craving for spaghetti al vino bianco. That’s a pretty complicated recipe so she just softened some linguine in water and finished it off in wine. I did basically the same, but added some more ingredients because this was dinner rather than a late night snack.
First I boiled spaghetti until it was flexible but far from cooked. Simultaneously, I heated up some olive oil in a skillet and added chili flakes and garlic until they were fragrant. I added a little bit of white wine, and then the pasta. I added wine a little at a time, letting it absorb into the pasta and continuing until the pasta was fully cooked. After adding the pasta, I realized I hadn’t seasoned it beyond the garlic and chili flakes and added salt and a lot of pepper. About halfway through I added mushrooms to cook with the pasta, and did the same with arugula when it was almost done. Then I shredded a little bit of grana padano into the skillet to let it melt while the veggies finished cooking. I topped it with more grana padano.
This was delicious and powerful, with lots of strong flavors (garlic, pepper, wine, chili flakes, and arugula) all melding together to be a bit spicy exactly like I like pretty much all of my food. This was also super easy, it only took about 15 or 20 minutes to get everything plated. And while this definitely wasn’t healthy, it was a lot better than some of the other wine pastas I’ve made which have a lot more cheese as well as butter, heavy cream, and sometimes some type of pork fat.