INGREDIENTS

• 1 pound thick spaghetti, spaghettoni, (recommended: Barilla), or regular spaghetti
• Salt and pepper
• 1 tablespoon olive oil
• 1 shallot, minced
• 2 large cloves garlic, grated
• 1 tablespoon chopped fresh thyme
• 1 bottle Pinot Noir
• 1 tablespoon unsalted butter, cold
• ¼ cup chopped parsley
• 2 ounces chèvre

METHOD

Bring a large bottle of salted water to a boil.  Cook the pasta for half of the amount of time prescribed on the box.  It should be soft enough to bend, but not yet al dente. Meanwhile, in a heavy-bottomed braising pot, heat the olive oil over medium-low heat.  Add the shallots and sweat for three minutes until soft.  Add the garlic and thyme, season with salt and pepper, and just heat through for one minute.  Add the pinot noir, salt well, and bring to a bubble. Use a pair of tongs to transfer the pasta from the boiling water to the bubbling wine (you’ll want to keep the pasta water in case you need to loosen the sauce later).  Cook the pasta, stirring occasionally, until it is al dente, and which point the wine will have been absorbed into the pasta.  Add the butter and parsley, and toss through.  Then, you can either add the goat cheese now, and toss through to melt, or you can serve it sliced or crumbled up on top of the pasta.  Bon app!print this recipe