Spaghetti with Red Wine Sauce

Name: Spaghetti with Red Wine Sauce
Yield: makes 4 to 6 servings
Ingredients: Salt and freshly ground black pepper; 1/2 cup extra virgin olive oil; 1 tablespoon minced garlic; 1 teaspoon hot red pepper flakes, or to taste; 1 pound spaghetti; 1 bottle light red wine, like Chianti; 1 tablespoon butter

December 20, 2011

In this dish, the pasta takes on a fruity acidity from the reduced wine—smoothed by the last-minute addition of butter—and a beautiful mahogany glaze that’s like nothing you’ve ever seen. The kind of wine you use is of some importance, although it need not be expensive. Try a decent Chianti Classico, a light wine from the Côtesdu-Rhône, or a good-quality (red) Zinfandel. This is a true starter, not a main course; follow it with something gutsy, like grilled meat or fish, or something grand like Crisp Roasted Rack of Lamb (page 187).

Recipe notes

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