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- Wine Spaghetti with Broccoli
- (Spaghetti di Vino con Broccoli)
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- Ingredients:
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- 1 and 3/4 lbs broccoli, thick stems discarded
1 lb spaghetti
1 (750-ml) bottle red wine (preferably Zinfandel)
1 teaspoon sugar
4 garlic cloves, finely chopped (2 tablespoons)
1/2 teaspoon dried hot red pepper flakes
1/3 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
1 oz finely grated Parmigiano-Reggiano cheese (1/2 cup)
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- Directions:
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- Cut broccoli into 1-inch wide florets (with 1/2 inch of stem).
Blanch in a 6 to 8-quart pot of boiling salted water, uncovered, 2 minutes.
Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked).
Drain in colander and return empty pot to stovetop.
Add wine and sugar to pot and boil vigorously 2 minutes.
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 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 olive oil in a deep 12-inch heavy 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.
Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full).
Cook, stirring, until all of wine is absorbed, about 2 minutes.
Remove from heat and stir in cheese.
Serve immediately. Makes 4 main-course or 8 first course servings.
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- That's it!
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