Spaghetti with Red Wine Sauce

SPAGHETTI WITH RED WINE SAUCE

What makes this pasta unusual is the cooking method; the spaghetti is simmered for the majority of the time in the red wine. My first taste of this preparation was at the legendary Da Silvano on 6th Avenue in New York. I attempted the dish soon after trying it, and over time have fairly near perfected it (if I do say so myself). Personal modesty be damned: this pasta won rave reviews from my friend Angela Zorzi, for whom I served it to many years ago in my little apartment on East 11th Street. Ms. Zorzi, by the way, is a native of Roma, Italia! An entire bottle of wine may seem slightly extravagant to some, but Chiantis can be found quite cheap and you don’t need a superlative quality for this recipe.


Salt and freshly ground black pepper / ½ cup extra virgin olive oil / 1 T. minced garlic / 1 t. red pepper flakes / 1 lb. Spaghetti / 1 bottle red wine (such as Chianti) / 1 T. butter

1. Bring a large pot of water to boil and salt it.
2. Place the oil and garlic and red pepper in a deep skillet. When the water boils add the pasta and turn the skillet to a high heat. In a couple of minutes add salt and pepper to skillet and ¾ of the bottle of wine. Bring to a boil and maintain it there.
3. When the pasta begins to soften (about 5 minutes) drain it and add to skillet. Cook, adding a little wine at a time, until the mixture is almost completely dry. You will need to stir the pasta and sauce fairly often. When the noodles are done (soft but with a tiny bite), turn off the heat and stir in the butter. As soon as the butter glazes the pasta, serve immediately.

I prefer this as a pasta course before the entrée, but it also makes a marvelous side dish. Try a swirled mound of the spaghetti beside a thin breast of Chicken Fricasse or a meaty fish such as a roasted cod. If serving as a starter, garnish with just a sprinkle of fresh grated parmesan, chopped parsley and few red pepper flakes.