Spaghettoni Cooked in Red Wine
Prep time
Cook time
Total time
Serves: 2 servings
  • 8oz dry Spaghettoni or Spaghetti
  • 4 teaspoons kosher salt
  • 2 tablespoons semolina flour (optional)
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, peeled and very thinly sliced
  • A generous ¼ teaspoon red pepper flakes
  • 1½ cups dry red wine
  • Kosher Salt
  • Freshly ground black pepper
  • 2 tablespoons finely sliced chives
  1. Bring a 4 quart pot filled with 2½ qt water to a boil. Add the salt and the semolina flour. It will foam a bit and turn cloudy.
  2. Add the spaghettoni and cook for 6 minutes.
  3. Drain the pasta, reserving the cooking water.
  4. Meanwhile, heat a medium pan over low heat. Add the olive oil, garlic and red pepper flakes.
  5. Cook until the garlic is very aromatic and just beginning to brown, about 3 minutes
  6. Pour in the wine and bring to a simmer. Cook for about 3 minutes to eliminate any raw alcohol. It will provide an off flavour to the dish if it hasn't been cooked out.
  7. Add the drained pasta to the pan with the wine and mix well to coat.
  8. Bring the heat to high and cook, stirring often until all of the wine has been absorbed and the pasta is cooked.
  9. If needed, add a little of the pasta cooking water.
  10. When done, stir in the chives
Recipe by Two Happy Rabbits at