• pasta (I use Fettucine)
• entire bottle of Zinfandel wine
• 1/4 cup of sugar
• 1/4 cup of Extra Virgin Olive Oil
• 2-3 minced garlic cloves
• 1/4 Tsp of crushed red pepper flakes

1. Prepare your pasta (I use Fettucine) as instructed but stop the cook process and drain after only 5 minutes. Pour an entire bottle of Zinfandel wine into the pot and return to a boil. Add 1/4 cup of sugar and reduce by half.
2. Meanwhile, in a deep skillet, combine 1/4 cup of Extra Virgin Olive Oil (or as Rachel Ray would say... EVOO). Heat it over medium high heat and add 2-3 minced garlic cloves and about a 1/4 Tsp of crushed red pepper flakes. Cook until garlic is golden brown.
3. While the garlic is cooking, add your undercooked pasta to the boiling wine and cook until all moisture is almost gone. DO NOT DRAIN IT.
4. Pour the pasta wine mixture into the skillet with the olive oil, garlic and red pepper flakes. Using tongs, stir it and cook until all the liquid is nearly gone.
5. Serve as a side dish, no sauces needed! Great with steaks and salmon.

I found this one in a magazine and have prepared it a few times. Each time I get raves about it!