INGREDIENTS
16 oz
pasta (love these little nests of fettuccine, easy to add to a pot without breaking the noodles)
1
small white onion
2
garlic cloves
2
sprigs of fresh basil
1
bay leaf
2 tbsp
olive oil
2 1/2 cups
vegetable stock*
2 cups
red wine (any kind you prefer to drink)
3/4 cup
water
salt + pepper
1/2 cup
Parmesan cheese to serve