Drunken Spaghetti

Bring a large pot of water to a boil. In a large, high-sided skillet, add the oil, garlic, salt, and chile flakes. Heat over medium-high, stirring occasionally, until the garlic is softened and just beginning to brown, about 3 minutes. Pour in the red wine (stand back as the liquid may splatter) and bring to a rapid boil. Meanwhile, season the boiling water generously with salt. Add the spaghetti and cook for 2 minutes. Transfer the spaghetti to the pot with the boiling red wine, and add the bouillon and 1 teaspoon of the oregano; cook, stirring occasionally with tongs, until the spaghetti is tender, 6-8 minutes. Transfer the pasta to a platter and top with the remaining oregano and the parsley. Serve immediately. • 1⁄4 cup extra-virgin olive oil • 2 cloves garlic, smashed • 1⁄4 tsp. salt • 1⁄8 tsp. red chile flakes • 1 bottle sangiovese • 1⁄4 cube beef bouillon • 1 lb. spaghetti • 2 finely chopped parsley • 2 tsp. finely chopped oregano • 1 tsp. parmesan cheese

2017-08-17T08:22:37+00:00
Duration: 05:00