Spicy Red-Wine Spaghetti

• Kosher salt
• 1 pound spaghetti
• 1/4 cup extra-virgin olive oil
• 3 large cloves garlic, chopped
• 1 large shallot, halved, thinly sliced into strips
• 1/2 teaspoon dried crushed red pepper
• One 750ml bottle zinfandel
• 1 tablespoon tomato paste
• 1 tablespoon butter
• 1/4 cup fresh flat-leaf parsley leaves, chopped
• 4 ounces coarsely crumbled goat cheese

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.
6. Cook until the garlic becomes fragrant, 1 to 2 minutes.
7. Add the wine and tomato paste.
8. Bring to a simmer over medium-high heat.
9. Reduce the heat to medium and simmer gently for 3 minutes.
10. Add the pasta to the skillet.
11. 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).
12. Stir in the butter and 1 teaspoon salt.
13. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute.
14. Toss to blend.
15. Add the parsley and goat cheese and serve.

kosher salt, spaghetti, extravirgin olive oil, garlic, shallot, red pepper, zinfandel, tomato paste, butter, parsley, goat cheese

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/spicy-red-wine-spaghetti-recipe.html (may not work)