Espaguetis al vino tinto

Ingredientes

• 2 tbsp olive oil (plus extra to finish)
• 6 cloves garlic (finely minced)
• 1/4 tsp red pepper flakes (or more as desired)
• 4 tbsp butter
• 8 oz spaghetti
• 1.5 cups red wine
• 2 tsp soy sauce
• 1/4 cup Parmigiano Reggiano cheese (finely grated)

Preparación

1. 1

   Add the olive oil, garlic, chili flakes, and 1 tbsp butter to a large skillet and heat over medium heat. Cook, stirring occasionally until the garlic is soft, but not brown, about 3 minutes.

2. 2

   Add the wine and increase the heat to medium high and bring to a rolling simmer until it starts to reduce.

3. 3

   While the sauce is cooking, cook the pasta 3 minutes shy of al dente. Pull the spaghetti straight from the cooking water using tongs and place it into the reduced wine sauce.

4. 4

   Add the remaining butter and and soy sauce bring to a simmer. Cook, stirring occasionally, until the sauce thickens and the pasta is glossy and well coated.

5. 5

   Remove the pasta from the heat and add the cheese, tossing to melt evenly. If needed, add pasta water 1 tablespoon at a time to help melt the cheese evenly.

6. 6

   Serve topped with freshly cracked pepper and a drizzle of finishing olive oil. Enjoy!