Red Wine Pasta #2 - cooking recipe

Ingredients

1 lb spaghetti or 1 lb fettuccine pasta
2 tablespoons olive oil
750 ml red wine (1 bottle, such as Merlot)
1 large shallot, chopped
2 garlic cloves, chopped
1 pinch cayenne pepper
8 -10 leaves fresh basil, chopped. (optional)
2 tablespoons butter
salt, to taste
ground black pepper, to taste
freshly grated parmesan cheese (optional)

Preparation

Put a large pot of water on to boil. (I add salt to water). Let it come to a boil.
Add the pasta to the pot of water, cook until al dente (check recommended cooking time found on the box of pasta; remove pasta from heat and drain about 2-4 minutes before end of recommended cooking time; pasta will finish cooking in the red wine sauce).
Meanwhile, in a large high-sided skillet, saute the shallot, garlic and cayenne in the olive oil over medium-high heat until tender, about 1 minute.
Add the red wine and basil (optional) to your skillet and bring to a boil. Reduce the heat slightly, keeping the sauce simmering.
Drain the pasta and add it to your skillet. Set the timer for the remainder of the cooking time for the pasta. As the pasta cooks, the wine should reduce down into a thick sauce. When the pasta is finished, add the butter to glaze. Season with salt and pepper. Take it out of the pan and serve.
Garnish with freshly grated Parmesan cheese.