Red Wine Spaghetti

This is a great recipe to use when you have some leftover red wine in a bottle from the dinner party the night before like i did. I saw a similar recipe on an italian cooking show once but they didn´t use mushrooms, red peppers, schallots or bacon, but I just threw whatever i had in the fridge in there and it came out very nice. You don´t have to use exactly what I did and you can add whatever you like , but the star is the red wine which gives this amazing taste and color to the spaghetti.

450g Spaghetti
2 garlic cloves, chopped
2 shallot onions, chopped
3-4 anchovy fillets
200g mushrooms, sliced
½ red pepper, sliced thinly
100g bacon, cubed
500ml red wine
handful fresh basil
handful fresh parsley
100g freshly grated pecorino cheese

Cook the spaghetti in boiling salted water for about 7-8 minutes, until nearly cooked. The spaghetti should still be a little firm in the middle because it will continue cooking in the red wine.
Fry the garlic, shallots, anchovy fillets, mushrooms, red pepper and bacon in a hot pan. Cook for 4 minutes.

Drain the spaghetti and add to the pan and toss well. Add the red wine and let it simmer for 6 min. The wine should reduce and the pasta will be fully cooked. Add the fresh herbs and grated pecorino cheese and toss well together. Take off the heat and serve.