Finish cooking your spaghetti in red wine - it comes out a nice red color and very flavorful! Thanks to Elaine McCardel of The Italian Dish for agreeing to share. :)
1 tablespoon extra virgin olive oil
1 large garlic clove, cut into 3 pieces
1/2 teaspoon red hot chili pepper
1-1/2 cups red wine
8 ounces spaghetti
1/2 cup freshly grated Pecorino Romano cheese
1 tablespoon chopped fresh parsley
Bring a large pot of well salted water to a boil.
In a large skillet, heat oil, garlic and chili pepper on low heat. Gently cook about 5 minutes, being careful not to let the garlic burn. Remove the garlic and add the red wine. Increase the heat to medium.
Add pasta to boiling water and cook for only about 3 minutes. Drain well and add to the skillet, tossing in the wine with tongs until wine is absorbed and pasta is cooked, about 2 more minutes. Test pasta for doneness. Taste for salt and add what you feel it needs. Toss with the cheese and parsley and serve.