We’ve seen recipes for it all over the Internet, so we decided to give it a try—with our own spin. Instead of boiling the pasta in wine, we finished cooking the noodles in a mix of wine and stock (which means more wine left over for drinking).
Bring a large pot of water to a boil. In a large skillet, boil dry red wine and chicken stock over high heat until reduced to 1 1/2 cups, about 15 minutes. Salt the boiling water and add spaghetti. Cook until pliable, about 6 minutes. Drain, then transfer to the skillet with the reduced wine and stock. Boil over medium-high heat, tossing frequently, until the pasta is al dente, about 5 minutes. Stir in butter; season with salt and pepper. Top with shaved Parm.