Wine Infused Spaghetti

by Libby
(Chicago)

I saw this dish made for the first time when I spent a semester in Europe. Once home, I made it for my father, and he loved it. Whenever I ask him what he wants me to cook for him, I know the answer...

INGREDIENTS

1 750ml, bottle red wine. About (3-1/4 cups)

1 teaspoon sugar

2 cups water

1 tablespoon kosher salt

12 ounces spaghetti

2 tablespoons extra-virgin olive oil

3 cloves fresh garlic, minced

3 very thin slices (1 1/2 ounces) prosciutto or bacon

1/4 teaspoon hot red pepper flakes

2 cups Swiss chard

2 tablespoons grated Parmesan cheese

PREPARATION

Add wine, sugar, water to a large pot and bring to a boil.

Add spaghetti and stir.

Cook until al dente, about 8 minutes.

Meanwhile, in a large frying pan heat the olive oil over medium-low heat.

Add garlic and cook for 1 minute.

Add prosciutto or bacon and cook for 2 minutes.

Add pepper flakes and cook a minute more.

Toss in greens and cook until wilted, about 2 minutes.

When pasta is done, remove 3/4 cup of the cooking liquid from the pot and reserve.

Drain pasta and add it to frying pan along with the reserved cooking liquid.

Toss pasta in pan and simmer until most of the liquid has been absorbed.

Sprinkle with cheese and serve immediately.