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.

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