Pasta is probably one of the most versatile dishes out there. It can be fun, easy, gourmet, romantic, and most importantly, it is always delicious. Now this pasta is simply spaghetti that finishes cooking in red wine and mixes with sautéed and spiced rapini. It’s time to surprise your significant other, family, or friends at the dinner table with this perfect dinner idea for two.
This is a recipe adapted from Serious Eats. Enjoy. 
Red Wine Spaghetti with Spicy Rapini Recipe
- Total Time: 35 minutes
- Yield: 4-6 servings 1x
Description
A vibrant dish of spaghetti cooked in red wine, paired with spicy sautéed rapini, creating a flavorful and colorful meal.
Ingredients
- 1 1/2 lbs (685g) broccoli rabe, or rapini, thick stems removed
- 1 lb (457g) spaghetti
- 750 ml bottle of dry red wine (Bordeaux, Zinfandel, Cabernet, Pinot Noir, etc.)
- 1 tbsp sugar
- 1/3 cup extra virgin olive oil
- 4 cloves garlic, thinly sliced
- 1/2 tsp red pepper flakes
- Salt, to taste
- Freshly ground black pepper, to taste
- Freshly grated Parmesan cheese, for serving
Instructions
- Bring a large pot of salted water to a boil. Add the rapini and cook for 3 minutes until bright green and tender. Remove rapini with a wire skimmer and spread on a baking sheet to cool.
- Return the water to a boil and add the spaghetti. Cook until just shy of al dente, about 7 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and red pepper flakes, cooking until the garlic is fragrant and lightly golden, about 2 minutes.
- Add the rapini to the skillet and sauté for 2-3 minutes. Season with salt and black pepper.
- In the same pot used for the pasta, pour in the red wine and sugar. Bring to a boil over high heat.
- Add the spaghetti to the boiling wine and cook, stirring frequently, until the wine is mostly absorbed and the pasta is al dente, about 5-7 minutes.
- Combine the spaghetti with the rapini mixture in the skillet. Toss well to combine and heat through.
- Serve immediately, topped with freshly grated Parmesan cheese.
Notes
For a milder dish, reduce the amount of red pepper flakes. This pasta pairs well with a light salad and crusty bread. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or wine to loosen the sauce.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 350
- Fat: 15
- Carbohydrates: 65
- Fiber: 5
- Protein: 15
- Cholesterol: 0
Hi Jessica, happy to see you here :) What a delightful pasta dish…beautiful color and flavors!
Absolutely beautiful. I can’t wait to try this on Saturday night. It will be a big hit with my husband!