Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
It’s a showstopper. Two bottles of red wine get cooked down to a glossy mahogany butter sauce that stains the spaghetti in addition to flavoring it. Use a very dry red wine that you enjoy drinking, such as a Sangiovese-based wine like Chianti, or Merlot, otherwise the dish will be too sweet. If this is sounding like “eating red wine” to you, don’t worry, it tastes like wine in the way beef bourguignon does, and is acidic yet creamy like our beloved pasta al limone. This recipe is from Montreal’s cozy-cool coffee-pizza-wine restaurant Elena.
