Spaghetti all' Elsa

Directions

1. 1
   Bring a large pot of water to a boil.
2. 2
   Salt the water and add pasta.
3. 3
   Cook to al dente, with a bite to it.
4. 4
   Heat a medium sauce pot over medium-low heat.
5. 5
   Add extra-virgin olive oil, garlic, and red pepper and let them cook 5 minutes, garlic will be soft and light golden.
6. 6
   Remove garlic.
7. 7
   Add stock or wine and stir 30 seconds, add tomatoes and combine.
8. 8
   Season the sauce with salt, to taste, then stir basil in and reduce heat to low.
9. 9
   When pasta is cooked, turn off the heat, drain the pasta then add it back to the still-hot, deep pot.
10. 10
    Add butter to spaghetti and toss to melt and coat.
11. 11
    Add half the red sauce and all of the cheese, work in a handful at a time as you toss to combine.
12. 12
    To serve, use tongs or a meat fork to swirl the pasta into buttery, cheesy mounds to pile onto each plate.
13. 13
    Top each portion with spoonfuls of remaining sauce.
14. 14
    Whoa, Mama!