Red Wine Spaghetti is a rich, wine-flavored pasta dish that's tossed with butter and parmesan to create a creamy red wine sauce and topped with luxurious pine nuts. This recipe is perfect for a quick weeknight dinner that feels special, or a romantic date night at home!
Bring a large stockpot filled with water to a boil, generously adding a pinch or two of kosher salt. Once boiling, add the spaghetti to the water and cook for 3-4 minutes. It should be about half of the time on the box. Don't go any longer; the pasta should just bend. Drain and set aside (*do not coat in oil!).
16 ounces dried spaghetti noodles
As the water comes to a boil, begin heating a large skillet or dutch oven over medium heat. You will want a pan big enough to hold the pasta. Add the olive oil, heating slightly, then add the garlic slices, red pepper flakes, and a pinch of salt. Cook for 2-3 minutes, stirring frequently until the garlic has softened. Pour in the wine, stirring to combine, and bring to it to a boil.
¼ cup olive oil, 8-10 garlic cloves, ½ - 1 teaspoon red pepper flakes, Kosher salt, 2 ¼ cups full-bodied red wine
Once pasta has par-cooked transfer it to the boiling wine. Reduce to medium heat and simmer for an additional 6 minutes or so, until the pasta is al dente. Stir/toss frequently to ensure the pasta cooks evenly as it likely won't be completely submerged. If the liquid appears to be "drying out" add a bit more wine as needed.
Once the pasta is al dente, remove the skillet from heat. Stir in the butter and parmesan cheese until melted. Taste test for salt levels, adding more parmesan or a pinch of salt as needed.
Toasted Pine Nuts: While pasta cooks, place pine nuts in a small skillet over low-medium heat. Toast for 3-5 minutes until slightly golden brown, warm, and fragrant. Remove from heat and set aside.
⅓ cup pine nuts
Finishing Touches: toss the pasta with pine nuts. Garnish with additional parmesan cheese and basil (or chopped parsley) as desired. Serve immediately. Enjoy, and cheers!
Notes
Wine: a bold red will add the most flavor to the pasta. I recommend a cabernet sauvignon, syrah, or merlot, but really, any full-bodied red that you like to drink (that's most important) will work.
*Look for cheese specifically labeled vegetarian, if needed.