Spicy Red-Wine Spaghetti

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

Ingredients

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 

Directions

  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.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.

Advertisement