Italiano
Risotto-style spaghetti with garlic, oil and red pepper
Pair this with a Trentodoc 1673 Riserva Cesarini Sforza to allow the tactical hot spiciness to encounter that of the carbonation. Ingredients for 4 people: 360g spaghetti, 1 very large garlic, 4 tablespoons extra-virgin olive oil, salt, parsley and red chili pepper as needed. Directions: Aromatize the water to boil the pasta with a bunch of parsley. Sauté in EVOO the garlic and chopped chili pepper taking care not to burn them. After a few minutes, turn off the heat and keep the pan to the side. Boil the spaghetti in the parsley infused water for half the time indicated on the package. Salt and then transfer the spaghetti to the pan with the garlic and red pepper, saving the pasta water and eliminating what is left of the parsley. Continue to cook...
