Samuele's Quarry Firecracker Red Spaghetti
- 1 750ml bottle of Samuele's Quarry Red blend
- 6 finely chopped, garlic cloves (About 3 tbsp)
- 1 tbsp finest Extra-Virgin Olive Oil, plus more for drizzling
- 1/2 tsp crushed red pepper flakes (See note)
- 8 tbsps salted butter, cut into 8 pieces
- 1 lb spaghetti
- Kosher salt & freshly ground black pepper, to taste
- 1 cup finely grated, Parmesan cheese
- 1 bunch basil, torn or chopped
- crumbled, crisped Prosciutto or bacon for topping
Combine garlic and 1 tablespoon olive oil in a small bowl. Heat a 1 1/2 to 2 quart heavy pot over medium heat; add 1 tablespoon of butter until melted. Pour in garlic and oil. Add 1/2 teaspoon of Red Pepper Flakes. (Note: Start with 1/2 tsp of red pepper flakes, the more you use, the more firecracker there is in the final dish.) Gently cook all until the garlic is fragrant, but not browned, about 2-3 minutes. Add one 750ml bottle of Samuele's Quarry Red Blend and increase the heat to medium-high and bring to a boil. Simmer, uncovered, until reduced by two-thirds, 20-25 minutes; season with salt and pepper. Cover and keep warm. You should have a little more than 1 cup of sauce.
Cook spaghetti according to package directions until very al dente.
Drain spaghetti and return to cooking pot. Add the reduced wine sauce, along with remaining 7 tablespoons of butter. Set pot over medium-high heat and bring sauce and spaghetti to a simmer. Cook, tossing often, until pasta is tender, well-coated and the sauce is thickened; about 3 minutes. Remove from heat and toss with 1/2 cup of the grated Parmesan and 1/2 of the basil. (Reserve 1/2 of the basil for garnish.) Taste and season with more salt and pepper if necessary.
Divide spaghetti among four bowls; drizzle with additional Olive Oil. Top with more Parmesan chesse and crumbled Prosciutto or bacon. Garnish with the remaining basil.
Note 1: If Sam is joining you for this dish, have additional red pepper flakes available to sprinkle on top.
Note 2: If you are serving our Firecracker Red Spaghetti with a salad using our Zinfandel Vinaigrette, you can reserve two tablespoons of the wine before starting the sauce. This sauce is rich enough that you won't notice the missing two tablespoons.