Red Wine Spaghetti

spaghetti pasta garlic olive oil red pepper butter red wine parmesan

Janice Tiefenbach

8 servings

Source

Ingredients

12 garlic cloves, finely chopped

3 Tbsp. extra-virgin olive oil, plus more for drizzling

1 tsp. crushed red pepper flakes

16 Tbsp. (2 sticks) unsalted butter, cut into 1" pieces, divided

2 750-ml bottles red wine

Kosher salt

2 lb. spaghetti

Finely grated Parmesan (for serving)

Method

Combine garlic and 3 Tbsp. oil in a small bowl. Heat a large Dutch oven or other heavy pot over medium; pour in garlic and oil. Add red pepper flakes and 2 Tbsp. butter; cook, stirring occasionally, until garlic is very fragrant but not browned, about 3 minutes. Add wine, increase heat to medium-high, and bring to a boil. Cook, uncovered, until reduced by two-thirds, 20–25 minutes; season with salt. Cover and keep warm.

Meanwhile, cook pasta in a pot of salted boiling water, stirring occasionally, until very al dente, about 3 minutes shy of recommended cook time.

Drain pasta and add to sauce, along with remaining 14 Tbsp. butter. Set pot over medium heat and bring sauce to a simmer. Cook, tossing often, until pasta is well coated and sauce is thickened, about 3 minutes. Taste and season with more salt if needed.

Divide pasta among bowls; drizzle with oil and top with lots of Parmesan.