Red-Wine Spaghetti With Broccoli Rabe
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Cut broccoli rabe into 1-inch wide florets
2
Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes
3
Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl
4
Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked)
5
Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop
6
Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit
7
Add spaghetti and shake pot to prevent pasta from sticking
8
Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente)
9
Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes
10
Add broccoli, salt, and pepper and cook, stirring, 1 minute
11
Add 1/2 cup of reserved pasta water
12
Pour broccoli into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full)
13
Cook while stirring, about 2 minutes
14
Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil
15
Stir in the grated cheese
16
Serve immediately