Red Wine Spaghetti
Ingredients
The sauce
-
12
cloves
garlic, finely chopped
-
3
Tbsp.
extra-virgin olive oil, plus more for drizzling
-
1
tsp.
crushed red pepper flakes
-
16
Tbsp.
unsalted butter, cut into 1" pieces, divided
-
2
bottles (750 ml each)
red wine
-
to taste
Kosher salt
The pasta
-
2
lb.
spaghetti
-
to taste
Finely grated Parmesan (for serving)
Instructions
- Combine garlic and olive oil in a small bowl, then heat in a large pot with red pepper flakes and 2 Tbsp. of butter until fragrant.
- Add wine to the pot, increase heat, and boil until reduced by two-thirds, then season with salt and keep warm.
- Cook spaghetti in salted boiling water until very al dente, about 3 minutes less than the recommended time.
- Drain the pasta and add it to the sauce along with the remaining butter, simmering until well coated and thickened.
- Serve the pasta in bowls, drizzled with olive oil and topped with Parmesan.
Nutrition Facts (estimated)
Servings
8
Calories
500
Total fat
20g
Total carbohydrates
70g
Total protein
12g
Sodium
500mg
Cholesterol
40mg
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