Drunk pasta from From Salt to Jam: Make Kitchen Magic with Sauces, Seasonings and More Flavour Sensations (page 135) by Katrina Meynink

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • katmagdunn on January 02, 2025

    This was a wild ride. The sauce definitely has a true hit of the booze but it makes it grown up and addictive in the best way; as does the crispy bits at the top of this pasta. Given this requires a lot of different steps (including standing up pasta in a dish...) it's not an everyday recipe, but it is worth it. I swapped cointreau in for campari/vermouth because I couldn't find either locally... it was totally fine. We made unbelievably strong 'white lady' cocktails to go with it (gin + cointreau) and those are best served in a thimble. Don't bother with dessert, everyone will be very drunk and very full

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