Drunken Ziti - Ziti Ubriachi |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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If you want to use penne, you certainly can do that with this recipe. Recipe courtesy of Mary Ann Esposito, television celebrity chef on Ciao Italia, is one of my favorites. Here is her recipe for Drunken Ziti NOTE From Mary Ann: Lambrusco, slightly frissante wine, perfect with robust foods, is also good in this easy to make sauce for Ziti Ubriachi or Drunken Ziti. NOTE: Cooking time does NOT include time to cook pasta. Ingredients:
1 tablespoon unsalted butter |
1/2 lb pancetta, diced |
2 garlic cloves, minced |
2 1/2 cups lambrusco wine |
1/4 cup parsley, minced |
coarse black pepper, freshly ground, to taste |
1/2 cup parmigiano-reggiano cheese, grated |
1 lb ziti pasta, cooked |
fine sea salt, to taste |
Directions:
1. Melt the butter over med-high heat, in a large saute pan. Stir in the pancetta, and cook until it softens.
2. Stir in the garlic and continue cooking until the pancetta is crisp.
3. Stir in the wine, lower the heat, and simmer the sauce until it is reduced by half.
4. Stir in the parsley, pepper, cheese, and ziti.
5. Add salt to taste.
6. Stir to coat the ziti, and serve immediately.
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