Ingredients

• 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

Instructions

1. 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.
2. In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.
3. Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.
4. 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 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).
5. Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.
6. Add the parsley and goat cheese and serve.