It’s Monday, and I hope you’ve got a full bottle of red wine at the ready. You’re going to need it to make dinner. That’s right, put on a big pot of salted water, because it’s red wine spaghetti night! (Are there four better consecutive food words than “red wine spaghetti night”? The wine reduces quickly to make a tangy, burgundy-colored sauce, and then all the dish needs is butter and cheese and a handful of basil leaves.

Source: New York Times March 11, 2019 14:30 UTC