Spicy Red-Wine Spaghetti

Ingredients

• 1 tablespoon butter 
• 0.3 cup flat-leaf parsley leaves fresh chopped
• 3 large cloves garlic chopped
• 4 ounces coarsely goat cheese crumbled
• 6 servings kosher salt 
• 0.3 cup olive oil extra-virgin
• 0.5 teaspoon pepper dried red crushed
• 1 large shallots halved thinly sliced into strips
• 1 pound pasta like spaghetti 
• 1 tablespoon tomato paste 
• 750 ml red wine 

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of salted water to the boil.
2. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked.
3. Drain and reserve the pasta water.
4. In a 12-inch nonstick skillet, heat the olive oil over medium-high heat.
5. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.
6. Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.
7. Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).
8. Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.
9. Add the parsley and goat cheese and serve.