Wine Spaghetti

posted by Bon Appetit Recipe by Janice Tiefenbach
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 Mer

Ingredients:

12 Garlic Cloves, finely chopped
3 Tablespoons Extra Virgin olive oil, plus more for drizzling
1 teaspoon Crushed Red Pepper Flakes
16 Tablespoons (2 Sticks) Unsalted Butter cut into 1” Pieces, divided
2 750-ml Bottles red Wine
2 Pounds Spaghetti
Kosher salt and freshly ground black pepper
Freshly grated Italian Parmesan cheese (for serving)

Directions:

1. Combine Garlic and 3 Tablespoons of oil in a small bowl.
2. Heat a large Dutch oven or heavy pot over Medium heat.
a. Pour in oil and garlic, and cook for 30 seconds.
b. Add Red Pepper flakes and 2 Teaspoons of butter, cook stirring occasionally until garlic is very fragrant but not browned (about 3 minutes)
3. Add Wine, increase heat to Medium-High and bring to a boil. Cook uncovered until reduced by two-thirds (about 25-30 minutes), Season with Salt and keep warm.
4. Meanwhile, cook pasta in a pot of salted water stirring occasionally until very al dente (about 3 minutes or 50% of recommended time).
5. Drain pasta and add it to the wine mixture along with the remaining 14 Tablespoons of butter.
6. Set Pot over Medium heat and bring to a simmer.
7. Cook, tossing often until pasta is well coated and sauce has thickened (About 3 minutes)
8. Taste and season with more salt if needed.
9. Divide pasta among bowls; drizzle with oil and top with lots of Parmesan.