I haven't tried it yet but wanted to post it for safekeeping. The cooking method for this version is slightly different from my Recipe #351330. In this recipe, "the pasta finishes boiling in the wine sauce." This turns the pasta a deep burgundy and gives it a rich flavor, complimented by the slight spice of the pepper. Updated 4/15/09: The original recipe did not specify the amount of red wine used. I have corrected the recipe to use a 750ml bottle.