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1 pound spaghetti
1 bunch Tuscan or flat kale, stripped and shredded 1/2 inch
1 bottle red zinfandel or Barolo wine
3 tablespoons olive oil
1 red onion, finely chopped
4 cloves garlic, chopped
1 teaspoon dried chili
1 teaspoon sugar
1/2 cup chopped walnuts, toasted
Grated pecorino cheese
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