Description
Spaghetti cooked in red wine and paired with spicy broccoli rabe.
Ingredients
Scale
- 1 1/2 lbs (685g) of broccoli rabe, or rapini, thick stems removed
- 1 lb (457g) spaghetti
- one 750 ml bottle of dry red wine (bordeaux, zinfandel, cabernet, pinot noir, etc.)
- 1 tbsp of sugar
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, sliced
- 1/2 tsp red pepper flakes (or less if you prefer it less spicy)
- 1 tsp kosher salt, plus 1-2 tbsp for cooking spaghetti
- 1/2 tsp black pepper
- 1/2 cup grated parmigiano-reggiano
Instructions
- Bring a large pot of salted water to a boil. Add rapini and cook for 3 minutes. Remove rapini with a wire skimmer and spread on a baking sheet.
- Bring water back to a boil and add spaghetti. Cook until a few minutes away from al dente (6 minutes or so). Reserve a cup of cooking water and drain pasta. Return empty pot to stove.
- Add wine and sugar and bring to a boil over high heat. Cook until reduced by half, about 8 minutes. Add drained pasta and stir well. Cook until most of the liquid is evaporated, about 4 minutes. Stir frequently to prevent pasta from sticking.
- Meanwhile, heat olive oil in a large saute pan over high heat. When oil starts to shimmer, add garlic and immediately reduce heat to medium-low. Cook for 3 minutes. Add red pepper, rapini, salt and pepper and cook for 1 to 2 minutes.
- Add rapini mixture to pasta along with 1/2 cup of reserved pasta water. Gently toss to combine. Garnish with grated cheese and serve immediately.
- Prep Time: 5 mins
- Cook Time: 30 mins