That may not be a bad thing if you are in Florence. Drunken spaghetti is a classic dish. From Saveur
Thanks to the city’s proximity to chianti, that ever flowing fount of inexpensive sangiovese, wine is consumed in Florence the way water is elsewhere. So ubiquitous (and priced to move), it is even incorporated into pasta’s molecular structure at Osteria de’ Benci near Santa Croce. Their spaghetti all’ubriaco (drunken spaghetti) requires boiling the noodles in wine and a bit of beef stock, a process that stains the pasta vibrant purple. No matter how much bad chianti you drank last night, this dish will set you straight.
How did he know that I drank chianti last night? I may need to find some lampredottoto get the day back on track!