Instead of pairing red wine with spaghetti, try mixing it together as you cook.
The wine country of central California is home to several Italian restaurants featuring a unique pasta dish cooked with wine. Depending on the wine used, the pasta picks up the flavors that the wine brought to it. Red wine spaghetti is good when mixed with green vegetables, such as sautéed spinach, garlic and artichokes. You can even add in broccoli when cooking the dish.
Instructions
1. Bring 5 quarts of water to a boil and cook spaghetti, stirring occasionally, about five minutes. Don't fully cook pasta at this point.
2. Reserve 1 cup of pasta water, drain pasta in colander, and return the empty pot to stove.
3. Add wine and sugar to pot and boil vigorously for about two minutes until liquid is reduced a bit.
4. Add pasta and shake pot to prevent pasta from sticking to the bottom. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about six minutes. The pasta will be al dente.
5. After adding spaghetti to wine mixture, sauté garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, .
6. Gently add the pasta mixture into the skillet with the garlic and pepper flakes; carefully toss with tongs to combine as the skillet will be very full.
7. Cook while stirring, about two minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Add freshly grated cheese and serve immediately.
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