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Recipe: Red-Wine Spaghetti With Broccoli Rabe

Published April 18, 2007 at midnight

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Serves 4 as a main course or 8 as a first course

1 3/4 pounds broccoli, thick stems discarded

1 pound spaghetti

1 bottle red wine (750 ml zinfandel, preferred)

1 teaspoon sugar

1/3 cup extra-virgin olive oil

4 garlic cloves, finely chopped (2 tablespoons)

1 teaspoon dried hot red pepper flakes

3/4 teaspoon salt

1/2 teaspoon black pepper

1/2 cup grated Parmigiano-Reggiano

• Cut broccoli rabe into 1-inch wide florets. Blanch in a 6- to 8-quart pot of boiling salted water, uncovered, 2 minutes.

• Transfer with slotted spoon to a large colander to drain, reserving broccoli cooking liquid in pot, then transfer broccoli rabe to a bowl.

• Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes. (Pasta will not be fully cooked.)

• Reserve one cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit.

• Add spaghetti and shake pot to prevent pasta from sticking.

• 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).

• 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.

• Add broccoli, salt and pepper, and cook, stirring, 1 minute.

• Add ½ cup of reserved pasta water.

• Pour broccoli into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full).

• Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil.

• Stir in the grated cheese.

• Serve immediately. - Michael Chiarello

Nutritional information per first course serving size: 429 cal., 12 g fat (2 g sat.), 4 mg chol., 53 g carb., 341 mg sodium, 4 g fiber, 12 g pro.