Vintners Spaghetti

1. 1

   Bring a big pot of water to a boil.

2. 2

   Meanwhile, combine garlic, onions olive oil, and red pepper flakes in a large straight-sided saute pan.

3. 3

   Cook over high heat, stirring often, until the garlic becomes golden and the onions have started to brown, about 5 minutes.

4. 4

   Add in the wine; continue to cook over brisk heat, letting the wine boil until it is almost completely reduced and you are left with a glossy purple glaze on the onions; remove from heat.

5. 5

   Stir a generous amount of salt into boiling water and drop in spaghettini; cook at full boil, stirring frequently, until the pasta is al dente, 4-6 minutes.

6. 6

   Transfer 1/2 cup of the pasta cooking water to the saute pan set over medium heat.

7. 7

   Drain the spaghettini, transfer to the saute pan, increase heat, and cook, stirring and tossing the pasta until most of the water is absorbed.

8. 8

   Serve with Parmigiano-Reggiano grated over the top.

No additional tips available.