RED WINE SPAGHETTI
From our friends at ItalPasta
½ pound (225 g) Italpasta Total Pasta Spaghetti
½ bottle (375 mL) red wine (preferably Zinfandel)
1 tsp (5 mL) sugar
2 garlic cloves finely chopped
pinch red chili flakes
¼ cup (60 mL) olive oil
½ cup (125 mL) breadcrumbs
salt and pepper
¼ cup (60 mL) grated Parmesan cheese
Cook pasta in a large pot of boiling salted water for 4 minutes. Drain pasta and return to the pot.
Place the pot back on the stove over medium-high heat. Add the wine and sugar and bring to a boil. Cook for 6 minutes, stirring frequently to prevent sticking.
While pasta cooks, heat oil in a non-stick skillet over medium-low heat. Add the garlic and chili flakes and cook for 30 seconds or until fragrant. Add the breadcrumbs and continue to cook until toasted, about 5 minutes. Season breadcrumbs with salt and pepper.
Increase skillet temperature to medium-high heat. Add the spaghetti and any remaining liquid, toss for 1 minute. Remove from heat and serve garnished with Parmesan cheese.