Sauce-less Italian Spaghetti

When I found this recipe I was so excited. I've searching forever for a new idea of how to make spaghetti. It may have been the numerous times growing up eating the same ole spaghetti night after night, or something about the tomato sauce, but for some reason I'm just sick of spaghetti! That lonely box of spaghetti noodles in my pantry used to long for the day I'd give it a second chance when I'd go for the bow tie or tortellini instead. So here it is, I made a few changes to my liking and love it. It's easy, healthy and quite derishous!

1 pound spaghetti
1 bottle red wine (750 ml - preferably Zinfandel)
1 teaspoon sugar
1/3 cup extra-virgin olive oil
1/2 onion, diced
4 garlic cloves, finely chopped (2 tablespoons)
1 teaspoon dried hot red pepper flakes
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmigiano-Reggiano

Fill a large pot with water, adding a little oil and salt and bring to a boil. Cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente). Immediately after adding spaghetti to wine mixture, cook onion, garlic and red pepper flakes in the olive oil in a small skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add salt and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.
Pour the onion mixture onto the spaghetti and carefully toss with tongs to combine. Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil if needed. Stir in the grated cheese. Serve immediately.