Cook Time: 35 mins
Trust us, this dish is a corker.
What you'll need
12 garlic cloves, finely chopped
2 Tbsp. extra-virgin olive oil,
8 Tbsp butter
1 750-ml bottle red wine
Salt and Pepper
1 lb. Penne / any pasta
Finely grated Parmesan (for serving)
In a large saucepan, add the garlic and oil over a medium heat. Add pepper and 1.5 Tbsp. butter; cook, stirring occasionally, until garlic is very fragrant but not browned, about 3 minutes.
Add wine, increase heat to medium-high, and bring to a boil. Cook, uncovered, until reduced by two-thirds, 20–25 minutes; season with salt. Cover and keep warm.
Meanwhile, cook pasta in a pot of salted boiling water, stirring occasionally, until very al dente, about 3 minutes shy of recommended cook time.
Drain pasta and add to sauce, along with remaining 6.5 Tbsp. butter. Set pot over medium heat and bring sauce to a simmer. Cook, tossing often, until pasta is well coated and sauce is thickened, about 3 minutes. Taste and season with more salt or pepper if needed.
Divide pasta among bowls; drizzle with oil and top with lots of Parmesan