Spicy Red-Wine Spaghetti

Total Time:
1 hr 10 min
50 min
20 min

4 to 6 servings

  • Kosher salt
  • 1 pound spaghetti
  • 1/4 cup extra-virgin olive oil
  • 3 large cloves garlic, chopped
  • 1 large shallot, halved, thinly sliced into strips
  • 1/2 teaspoon dried crushed red pepper
  • One 750ml bottle zinfandel
  • 1 tablespoon tomato paste
  • 1 tablespoon butter
  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 4 ounces coarsely crumbled goat cheese
  • Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.

  • In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.

  • Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.

  • Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).

  • Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.

  • Add the parsley and goat cheese and serve.

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    House Number 0038520F4

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    Mulled Red Wine

    Recipe courtesy of Michael Chiarello