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- 1 bottle (750 ml.) dry red wine (merlot, chianti, pinot noir)
- 1 lb. spaghetti
- 2 tblsp. olive oil
- 4 oz. pancetta or bacon chopped
- 1 medium red onion sliced thin and quartered
- 8 cloves garlic, sliced
- 2 tblsp. tomato paste
- 2 bay leaves
- 2 tblsp. unsalted butter
- ¼ tsp. red pepper flakes
- 5 oz. grated parmesan cheese
- Fresh basil leaves chopped fine for garnish
- Bring large pot of water to boil, add salt and boil pasta 3 minutes less than advised for al dente.
- Reserve 1 cup of pasta water before draining.
- In large skillet warm olive oil over medium heat, add pancetta and cook until browned. Remove and set aside.
- Add red onion to pan, add salt and pepper, cook until softened.
- Add garlic, red pepper flakes, and tomato paste. Stir to combine.
- Add bottle of red wine and bay leaves. Turn heat to high and let wine reduce by half, 10-12 minutes.
- Remove bay leaves and add drained pasta to skillet and reduce heat to medium high. Pasta will continue cook as it absorbs the wine mixture.
- After 4-5 minutes it should be proper al dente. If sauce seems to thick add reserved pasta water to loosen sauce.
- Add cooked pancetta and butter to skillet and stir in 2 oz. of cheese.
- Toss thoroughly and adjust seasonings.
- Garnish with basil and pass cheese at table after serving.