Ingredients

• 1 pound spaghetti

• 1 750-mL bottle dry red wine

• 4 tablespoons butter

• 1 ½ tablespoons olive oil

• 3 teaspoons minced garlic

• ½ teaspoon red pepper flakes

• Salt, to taste

Steps

1. Add minced garlic and olive oil in a pan and and saute over medium heat

2. Add the red pepper flakes and 1 tablespoons of butter

3. Cook, stirring occasionally, until the garlic is fragrant but not browned, about 3 minutes

4. Add the wine and increase the heat to medium-high and bring to a boil

5. Cook, uncovered, until reduced by two-thirds for 20 minutes

6. Season with some salt to taste

7. Cover and keep sauce warm

8. While the red wine sauce is simmering, bring a large pot of water to a boil and cook the pasta until very al dente, about 3 minutes less than the recommended cook time

9. Drain the pasta and add to the sauce along with the 3 remaining tablespoons of butter

10. Set pan on medium heat and bring the sauce to a simmer

11. Cook, tossing often, until the pasta is will coated and the sauce is thickened, about 3 minutes

12. Serve and top with some grated cheese if desired

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