Elena restaurant's Spaghetti Ubriachi: This pasta gets its lovely burgundy hue from a whole bottle of red wine

There’s only one rule to stick to if you’re making these red wine–infused noodles. “When it comes to cooking most fresh pastas, I suggest eating them right away,” Janice Tiefenbach, executive chef of Elena restaurant in Montreal told us, since they'll keep absorbing the sauce and get more tender with time. But you can take a lot of other liberties. While this recipe is calledubriachi, you don’t have to be bound to that shape — hand-cut noodles would also work.

This is just a really great dish we love to make around harvest time in Quebec, when the weather is starting to turn a little colder. We like to make a very large batch and eat from a single giant bowl with all of our closest friends . If you don’t feel like making your own pasta dough, this recipe is still delicious with store-bought spaghetti. As for the wine, just make sure you use a dry red you actually like, since its flavour is going to infuse everything from the dough to the sauce.

Repeat the rolling, cutting and shaping process with the rest of the dough, working one portion at a time. Store in an airtight container for up to 1 day in the fridge or for up to 3 months in the freezer.Bring a large pot of salted water to a boil. Meanwhile, in a separate large pot, heat the olive oil over medium heat. Add the garlic, chili flakes and 1 tbsp butter. Cook, stirring occasionally, until the garlic is very fragrant but not browned, about 3 minutes.

Return the dough to the food processor and pulse again until the dough is even in texture. If your dough is a little dry, add a few more drops of water while pulsing. You want the dough to hold its shape when squeezed. Put the dough back into the bowl and, using your hands, press and form the dough into a thick disk. Wrap it using reusable food wrap or store it in a tight-fitting container to protect it from drying out.

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