Spaghetti 'Mbriachi (drunken)

Pour the wine into a saucepan, bring to a boil and cook for 15-20 minutes. 

Chop a sprig of parsley, a small garlic clove, and a 1/4" piece of fresh chili pepper. Heat 1/4 cup oil in a pan over medium-low heat and sauté the mixture for 5 minutes. 

Bring water to a boil in a large pot and add salt. Add the spaghetti and cook for just over half its recommended cooking time. Drain and add to the pan with the parsley-garlic-chili pepper sauce. Add the wine little by little to finish cooking the pasta to al dente. Serve with a generous handful of Pecorino cheese and some more chopped parsley.