Spicy Red-Wine Spaghetti
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
49
Sourness
31
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
450 g
Spaghetti1 cup
Extra-Virgin Olive Oil3 large
Garlic (cloves, chopped)1 tbsp
Tomato Paste1 tbsp
ButterDirections:
1
Bring a large pot of salted water to the boil
2
Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked
3
Drain and reserve the pasta water
4
In a 12-inch nonstick skillet, heat the olive oil over medium-high heat
5
Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt
6
Cook until the garlic becomes fragrant, 1 to 2 minutes
7
Add the wine and tomato paste
8
Bring to a simmer over medium-high heat
9
Reduce the heat to medium and simmer gently for 3 minutes
10
Add the pasta to the skillet
11
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)
12
Stir in the butter and 1 teaspoon salt
13
Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute
14
Toss to blend
15
Add the parsley and goat cheese and serve