Richard has appeared on television many times, including stints of BBC2's 'Master Chef', BBC2's Saturday Kitchen, Channel 4's 'Jamie's Kitchen' and BBC's 'Full on Food'. ...
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.