1 large shallot, halved, thinly sliced into strips
½ teaspoon dried crushed red pepper
2 cups dry red wine
1 6-ounce can tomato paste
1 tablespoon butter
¼ cup fresh flat-leaf parsley leaves, chopped
4 ounces coarsely crumbled goat cheese
Instructions
Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.
In a 12-inch nonstick skillet, heat the olive oil over medium heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.
Add the tomato paste and cook, stirring frequently, until the tomato paste darkens slightly, about 2 to 3 minutes. Add wine and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.
Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 4 minutes (if the pasta mixture is too dry, add pasta cooking water ¼ cup at a time).
Stir in the butter, most of the goat cheese (reserve some for garnish), and ½ teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.
Add the parsley and reserved goat cheese and serve.
Recipe by Allons-Eat! at https://www.allonseat.com/spicy-red-wine-pasta/