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Red Wine Spaghetti with Pecorino Cheese


  • 75-100g spaghetti per person

  • 1 bottle of red wine reduced by 2/3

  • 1 tablespoon sugar

  • 3 cloves garlic, sliced wafer thin

  • ½ chilli, deseeded and finely chopped (optional)

  • Extra virgin olive oil

  • 50-75g Pecorino cheese grated

  • Flat leafed parsley roughly chopped


  • Pasta::

  • 1.

    Half fill a large pot with water; bring it to the boil and add salt.

  • 2.

    When water is boiling rapidly add the spaghetti. Allow boil for 2 minutes then turn off the heat. Cover with a tea towel and allow the spaghetti to sit in the water for 8 minutes. The pasta will be cooked 'al dente'.

  • 3.

    Remove the pasta from the hot water and put into the pan with the red wine reduction - see below. Do not rinse the spaghetti under cold water.

  • Red wine reduction::

  • 1.

    Heat a thin layer of extra virgin olive oil in a frying pan. Once the oil is hot added the sliced garlic and the chilli. Test with one piece of garlic first: it should sizzle when it hits the oil.

  • 2.

    Cook the garlic and chilli until toasted golden.

  • 3.

    Add the reduced red wine and the sugar to the frying pan. Heat through until the sugar is dissolved.

  • 4.

    Add the spaghetti to the reduction and heat through. The spaghetti will absorb the wine and will be a burgundy colour.

  • To serve::

  • 1.

    Transfer the spaghetti into a serving dish and sprinkle the pecorino cheese and chopped flat leafed parsley over the spaghetti.

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