One of those days? Have some wine with dinner! And we don’t mean pour yourself a glass (although that’s not a bad idea), we mean: add an entire bottle of red to your pot, along with garlic and red pepper flakes. It makes a ruby red sauce that our gluten-free spaghetti drinks right up. Don’t forget to top your plate with a mound of perky pecorino!
Yield: 4 to 6 servings
Active Time: 10 minutes
Total Time: 30 minutes
Bring a large pot of water to a boil and add pasta. Cook for just 2 to 3 minutes. While the pasta cooks, heat oil, garlic, and red pepper flakes in a large, high-sided skillet over medium-high heat. Sauté until the garlic is fragrant, about 30 seconds. Pour in wine and add the salt; bring to a boil. Once the pasta is pliable; drain. Add spaghetti to the pot and cook, stirring occasionally, until the noodles are tender and most of the liquid has absorbed, about 8 minutes more. Top with the parsley and pecorino. Buon appetito!
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...