Red Wine Spaghetti
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Category
Breakfast
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Cusine
American
What do you need?
How to make?
Ingredients
12 garlic cloves, 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
2 750-ml bottles red wine
Kosher salt
2 lb. spaghetti
Finely grated Parmesan
Directions
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.