Vintners Spaghetti

• 2 large garlic cloves, peeled and finely minced
• 1 12 cups finely diced onions
• 6 tablespoons extra virgin olive oil
• 1 teaspoon crushed red pepper flakes
• 12 cup dry red wine
• 1 lb spaghettini
• parmigiano-reggiano cheese, freshly grated

1. Bring a big pot of water to a boil.
2. Meanwhile, combine garlic, onions olive oil, and red pepper flakes in a large straight-sided saute pan.
3. Cook over high heat, stirring often, until the garlic becomes golden and the onions have started to brown, about 5 minutes.
4. Add in the wine; continue to cook over brisk heat, letting the wine boil until it is almost completely reduced and you are left with a glossy purple glaze on the onions; remove from heat.
5. Stir a generous amount of salt into boiling water and drop in spaghettini; cook at full boil, stirring frequently, until the pasta is al dente, 4-6 minutes.
6. Transfer 1/2 cup of the pasta cooking water to the saute pan set over medium heat.
7. Drain the spaghettini, transfer to the saute pan, increase heat, and cook, stirring and tossing the pasta until most of the water is absorbed.
8. Serve with Parmigiano-Reggiano grated over the top.

garlic, onions, extra virgin olive oil, red pepper, red wine, spaghettini, cheese

Taken from www.food.com/recipe/vintner-s-spaghetti-284295 (may not work)