Red Wine Spaghetti

Food with Franz
  • Franzia Cabernet Sauvignon
  • 3 tbsp. olive oil
  • 5 oz bacon, chopped
  • 1 red onion
  • 4 garlic cloves
  • Red pepper flakes
  • 1 tbsp tomato paste
  • Bay Leaf
  • 1 lb. spaghetti
  • 2 tbsp. Unsalted butter
  • 4 oz. Parmesan, grated
  • Basil leaves for garnish

1. Heat olive oil in a large skillet over medium heat. Add pancetta or bacon to the pan and cook for 2-3 minutes. Remove with a slotted spoon and set aside.

2. Raise heat and add sliced red onion. Season with salt and pepper to taste and cook, stirring often for 5-7 minutes.

3. Add garlic, red pepper flakes, and tomato paste. Stir to combine. Add bay leaf and 4 cups of Franzia Cabernet Sauvignon and turn heat to high. Reduce wine by half (about 10 minutes) and turn off the heat.

4. Bring a large pot of liberally-salted water to a boil. Add 1 cup of Franzia Cabernet Sauvignon and spaghetti and cook for 3 minutes. Drain and reserve 1 cup of pasta water.

5. Add cooked pasta to the red wine mixture in the skillet and turn to medium-high heat. Continue cooking pasta while stirring. If the sauce gets too thick, add a little pasta water.

6. Stir in the reserved pancetta or bacon, butter, and half the grated cheese. Toss well.

7. Garnish with remaining basil leaves and cheese.