Drunken Spaghetti

Okay I know the name sounds scary, but it is really not. This recipe is not only an amazing side dish, it’s a real crowd pleaser. I made it for my family for Shabbat the other week. When I served it I informed the younger children that it is called “DRUNKEN SPAHETTI”. They all took heaping portions and then for the rest of the evening they acted tipsy. Between me and you that 1 cup of wine that was 5% alcohol won’t make anyone drunk lol!

2 red bell peppers – thinly sliced in spears  
1 large zucchini – thinly sliced in rounds
2 Tablespoons oil
2 dried chili peppers
2 bay leaves
1 Tablespoon Kosher salt
1 cup red wine – I used Cream Malaga
½ cup soy sauce
4 cubes frozen garlic
½ teaspoon black pepper

1 16oz box thin #9 spaghetti – cooked al dente according to package directions and fully drained

1) In an 8-quart pot add peppers, zucchini, and oil. Place on flame over medium heat.
2) After 5 minutes add the chili peppers, bay leaves, and salt and stir. Cook for 5 more minutes.
3) Add remaining ingredients besides the spaghetti and mix well. Cover the pot and lower flame and simmer for 10 minutes.
4) Using a spoon remove the dried chili pepper, and bay leaves and discard. Add the spaghetti to the pot and cook for another 5 minutes, mixing till combined.
5) Remove from heat and place into serving dish, pouring over the left-over sauce from the pot. Enjoy!


Chefs Notes:
1) Store in fridge for up till 1 week. To reheat, cover well and place in preheated 350 F. oven for 25 minutes.

2) Do not freeze.