Vintner’s Spaghetti

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 large garlic cloves, peeled and finely minced
• 1 1/2 cups finely diced onions
• 6 tablespoons extra virgin olive oil
• 1 teaspoon crushed red pepper flakes
• 1/2 cup dry red wine
• 1 lb spaghettini
• parmigiano-reggiano cheese, freshly grated

Recipe

• 1 bring a big pot of water to a boil.
• 2 meanwhile, combine garlic, onions olive oil, and red pepper flakes in a large straight-sided saute pan.
• 3 cook over high heat, stirring often, until the garlic becomes golden and the onions have started to brown, about 5 minutes.
• 4 add in the wine; continue to cook over brisk heat, letting the wine boil until it is almost completely reduced and you are left with a glossy purple glaze on the onions; remove from heat.
• 5 stir a generous amount of salt into boiling water and drop in spaghettini; cook at full boil, stirring frequently, until the pasta is al dente, 4-6 minutes.
• 6 transfer ½ cup of the pasta cooking water to the saute pan set over medium heat.
• 7 drain the spaghettini, transfer to the saute pan, increase heat, and cook, stirring and tossing the pasta until most of the water is absorbed.
• 8 serve with parmigiano-reggiano grated over the top.