Ingredients (4-6 servings)
1 pound spaghetti
3 tbsp cup extra-virgin olive oil
3 large cloves garlic, chopped
1 large shallot. minced
1/2 teaspoon dried crushed red pepper
One 750ml bottle of your favorite red wine
1/4 cup tomato paste
1 tablespoon Earth Balance vegan butter
3 scallions, sliced (or any other chopped fresh herb, for garnish)
Salt and pepper to taste
Adapted from this recipe
Step 1: Cook spaghetti in a pot of boiling, salted water for about 6 minutes. Set aside one cup of pasta water before draining.
Step 2. While the pasta is cooking, saute the garlic and shallots in the olive oil with about 1 tsp salt for 1 to 2 minutes.
Step 3. Add the wine and tomato paste. Bring to a simmer and cook for 3 minutes.
Step 4. Add the pasta into the pan with the wine and let it cook over medium high heat for about 5 minutes, until the pasta absorbs most of the wine. It should be tender but still al dente. Add a bit of the reserved pasta water if the pasta gets too dry.
Step 5. Stir in the vegan butter and chili flakes, and salt to taste. The sauce should coat the pasta nicely. Step 6: Garnish and serve!