In choosing the red wine you will use for this recipe, use whichever wine you are going to be serving with dinner.
Use a medium to deep bodied red wine, such as sangiovese, cabernet or a red blend.
For the parmesan, it is recommended to upgrade to a Parmigiano-Reggiano and grate it fresh; however, pre-grated/packaged parmesan will work nicely.
For an extra special treat, the sauce will be even better if you can let it cool and refrigerate for a day to allow flavors to marry.
If you are Sicilian and like heat, increase the chili flakes to 2 teaspoons, otherwise 1 tsp will provide the necessary heat. :-)