Red Wine Spaghetti

Name: Red Wine Spaghetti
Yield: 8 servings
Ingredients: 12 garlic cloves, finely chopped; 3 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 tsp. crushed red pepper flakes; 16 Tbsp. (2 sticks) unsalted butter, cut into 1" pieces, divided; 2 750-ml bottles red wine; Kosher salt; 2 lb. spaghetti; Finely grated Parmesan (for serving)

By Janice Tiefenbach

November 19, 2019

Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime

It’s a showstopper. Two bottles of red wine get cooked down to a glossy mahogany butter sauce that stains the spaghetti in addition to flavoring it. Use a very dry red wine that you enjoy drinking, such as a Sangiovese-based wine like Chianti, or Merlot, otherwise the dish will be too sweet. If this is sounding like “eating red wine” to you, don’t worry, it tastes like wine in the way beef bourguignon does, and is acidic yet creamy like our beloved pasta al limone. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.

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