Red Wine Spaghetti

Name: Red Wine Spaghetti
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)

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www.bonappetit.com

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Servings: 8

Cost: $4.96 /serving

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Ingredients

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12 garlic cloves, finely chopped3 Tbsp. extra-virgin olive oil, plus more for drizzling1 tsp. crushed red pepper flakes16 Tbsp. (2 sticks) unsalted butter, cut into 1" pieces, divided2 750-ml bottles red wineKosher salt2 lb. spaghettiFinely grated Parmesan (for serving)

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Instructions

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Step 1

Combine garlic and 3 Tbsp. oil in a small bowl. Heat a large Dutch oven or other heavy pot over medium; pour in garlic and oil. Add red pepper flakes and 2 Tbsp. butter; cook, stirring occasionally, until garlic is very fragrant but not browned, about 3 minutes. Add wine, increase heat to medium-high, and bring to a boil. Cook, uncovered, until reduced by two-thirds, 20–25 minutes; season with salt. Cover and keep warm.

Step 2

Meanwhile, cook pasta in a pot of salted boiling water, stirring occasionally, until very al dente, about 3 minutes shy of recommended cook time.

Step 3

Drain pasta and add to sauce, along with remaining 14 Tbsp. butter. Set pot over medium heat and bring sauce to a simmer. Cook, tossing often, until pasta is well coated and sauce is thickened, about 3 minutes. Taste and season with more salt if needed.

Step 4

Divide pasta among bowls; drizzle with oil and top with lots of Parmesan.