An old favourite with a twist.
- 75 g (to 100) spaghetti per person
- 1 bottle of red wine reduced by 2/3
- 1 tblsp sugar
- 3 cloves garlic (sliced wafer thin)
- ½ chilli, deseeded and finely chopped (optional)
- extra virgin olive oil
- 50 g (to 75) pecorino cheese (grated)
- flat leafed parsley (roughly chopped)
- Pasta: Half fill a large pot with water; bring it to the boil and add salt.
- When water is boiling rapidly add the spaghetti. Allow boil
- for 2 minutes then turn off the heat. Cover with a tea towel and allow the spaghetti to sit in the water for 8 minutes. The pasta will be cooked 'al dente'.
- Remove the pasta from the hot water and put into the pan with the red wine reduction -see below. Do not rinse the spaghetti under cold water.
- Red wine reduction: Heat a thin layer of extra virgin olive oil in a frying pan. Once the oil is hot added the sliced garlic and the chilli. Test with one piece of garlic first: it should sizzle when it hits the oil.
- Cook the garlic and chilli until toasted golden.
- Add the reduced red wine and the sugar to the frying pan. Heat through until the sugar is dissolved.
- Add the spaghetti to the reduction and heat through. The spaghetti will absorb the wine and will be a burgundy colour.
- To serve: Transfer the spaghetti into a serving dish and sprinkle the pecorino cheese and chopped flat leafed parsley over the spaghetti.
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips