Bring a large pot of salted water to a boil. Add the dried spaghetti and cook until just pliable, 2-3 minutes.
While the water is coming to a boil, drizzle the olive oil into a separate large pot over medium heat.
Add the garlic to the heated oil and cook until just fragrant, 30 seconds to 1 minute. Pour in 4 cups of the red wine and bring to a boil.
Stir in the beef bouillon and add the now pliable spaghetti. Simmer, stirring often to keep the pasta from sticking, until the noodles have soaked up the wine mixture and are al dente, just tender, 6-8 minutes.
Season to taste with salt, freshly ground black pepper, and about 1/8-1/2 teaspoon red pepper flakes, or to taste.
Serve immediately topped with fresh parsley and grated Pecorino cheese.