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1/1 Photo of Spaghetti With Red Wine Sauce
From Mark Bittman's "Quick and Easy Recipes" from the New York Times. The pasta takes on a fruity acidity from the reduced wine--smoothed by the last-minute addition of butter--and a beautiful mahogany glaze. This is a good side dish to a grilled meat or fish.
Units: US | Metric
Serving Size: 1 (220 g)
Servings Per Recipe: 4