Spicy Red-Wine Spaghetti

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 to 6 servings
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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 


  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. Add the parsley and goat cheese and serve.

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