Drunken Pasta

Bring a large pot of heavily salted water to a boil.

Make the bread crumb gremolata: Heat the olive oil in a small pan over medium heat. Add the bread crumbs and garlic and cook, stirring frequently, until the bread crumbs are golden brown, 2–4 minutes. Transfer the bread crumbs to a heatproof bowl.

Add the parsley, lemon zest, and salt and stir to combine. Set aside.

Make the drunken bucatini: Once the water is boiling, add the bucatini and cook until just shy of al dente, 6–7 minutes. Reserve ½ cup (240 ml) pasta cooking water, then drain.

While pasta is cooking, heat a large, high-walled skillet over medium heat. When the pan is hot, add the olive oil, garlic, and red pepper flakes. Cook, stirring constantly, for about 30 seconds, until fragrant. Melt 1 tablespoon of butter in the pan and continue to stir for about 1 minute more, until the garlic starts to brown.

Add the red wine to the pan and cook until reduced by about 25%, 2–3 minutes.

Add the drained bucatini to the pan and toss gently with tongs. The wine will reduce more as the noodles cook through and soak up the wine, 2–3 minutes.

Add the remaining 5 tablespoons of butter, the salt, and pepper. Toss until the butter is melted and the pasta is silky, about 2 minutes.

Divide the pasta between 2 bowls and top with the bread crumb gremolata. Serve immediately.

Enjoy!