Red-Wine Spaghetti with Broccoli |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This recipe was inspired by a dish that Italian chef Alessandro Giuntoli made when he was at Osteria del Circo, in New York City. Ingredients:
1 3/4 lb 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 (1/2 cup) |
accompaniment: finely grated parmigiano-reggiano |
Directions:
1. 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.
2. 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).
3. Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in 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.
4. 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.
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