Zinfandel Bavette with Spicy Spinach


(Serves 2)

250g Bavette Pasta
250ml of Red Wine, preferably Zinfandel
Extra Virgin Olive Oil
2 Cloves of Garlic
Teaspoon Chilli Paste, or a pinch of chilli flakes (optional if you like a bit of a kick in your pasta)
3 Fresh Spinach Leaves (use frozen when not in season)
Sea Salt
Freshly Ground Black Pepper
50g Pecorino Cheese 


In a large post of the salted boiling water, cook the spinach leaves for a 3 minutes. Transfer the spinach leaves to a baking sheet and spread out to cool. In the same boiling water then half cook the bavette for 3 to 5 minutes by keeping the pasta very al dente. Reserve a cup of the pasta water while you drain the pasta.

Heat a large sauce pan and pour in some extra virgin olive oil. Peal and crush the garlic and cook in the oil until slightly brown. Pour in the wine and bring to a boil. Add the pasta to the pan and shake regularly to prevent the pasta from sticking to the pan. Gently stir with tongs as the pasta infuses with the pasta and becomes red.

Once the wine is absorbed by the pasta, spoon in the chilli pasta and add some of the reserved pasta water if needed to loosen up the pasta and not let it dry up and get sticky.

Shred the cooked spinach leaves and transfer to the sauce pan. Use thongs to stir the spinach within the pasta and toss gently. Add salt and pepper to taste.

Transfer the pasta to individual pasta bowls. Freshly grate the pecorino cheese on top.