Ingredients
2 cups red wine (such as Chianti or any dry red wine)
1/4 cup extra virgin olive oil
1 lb (450g) spaghetti
4 cloves garlic, minced
1/2 tsp red pepper flakes (adjust to taste)
Salt and black pepper to taste
Fresh parsley, chopped, for garnish
Grated Parmesan cheese, for serving
Instructions
Cook the Spaghetti:
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Drain and set aside.
Prepare the Sauce:
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
Add Red Wine:
Pour in the red wine and bring to a simmer. Let it cook for 5-7 minutes, allowing the alcohol to evaporate and the sauce to reduce slightly.
Combine Pasta and Sauce:
Add the cooked spaghetti directly into the skillet with the wine sauce. Toss well to coat the pasta evenly with the sauce. Cook for another 1-2 minutes until the pasta is heated through and well-coated.
Season and Garnish:
Season with salt and black pepper to taste. Sprinkle chopped parsley over the pasta for garnish.
Serve:
Serve immediately, offering grated Parmesan cheese on the side for individual servings.
Enjoy.