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Red-Wine Spaghetti with Broccoli Rabe Recipe

Red-Wine Spaghetti with Broccoli Rabe

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (65)

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Average Rating:

Total Reviews: 65

Showing 11-20 of 65

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  • on April 17, 2009

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    Extremely easy recipe. I brought it to work and barely had any left for myself after my colleagues smelled it and wanted a taste. Next time I would use more broccoli rabe. I used pecorino romano instead of parmesano reggiano because the flavor needed to be punched up a little. I also added more garlic because you can never have enough...

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  • on April 08, 2009

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    This pasta dish is not only tastes great but it is colorful and healthy. I can't wait to serve it to my friends.
    I am Italian and grew up on Broccoli Rabe so the bitter the better. But, my husband isn't and does not appreciate the bitterness, so I boil the Broccoli Rabe a little longer than suggested. I also added a few extra garlic cloves.

    I have tried many of Michael's recipes and I have alway had a winner. Love him, love his show.

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  • on April 07, 2009

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    Try sauteeing the broccoli rabe in the olive oil without blanching it first. After all, this is a bitter green - that's what makes it so delicious!! For additional flavor and substance, try adding cannelini beans or chick peas (canned are fine, just lightly rinsed and drained and roughly chopped sundried tomatoes that have been reconstituted in a little boiling water to cover. Then add the tomato water to the final dish, reducing the added pasta water proportionaltely. This is makes the dish much heartier but keeps it vegetarian.

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  • on March 23, 2009

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    I was a little disappointed but hopeful for a positive future attempt. THe pasta did not pick up any of the wine flavor and the broccoli rabe was just too bitter and strong. Perhaps next time I will try it with a cab sav, maybe some swiss chard or even just spinach. I also think it needs another ingredient; it's not main dish quality... I might serve it with beef tips and use the pasta as a bed.

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  • on March 05, 2009

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    I love broccoli rabe, i love red wine how could i hate this dish. Not only did it look like worms it had no flavor. What a waste of wine!!!!

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  • on October 02, 2008

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    I wasn't sure I would like this, I didn't see the episode and never had Broccoli Rabe before but was looking for a recipe to make with some I bought. I thought it came out pretty good, the instructions were excellent and easy to follow. Having Merlot on hand thats what I used. I loved how it looked with the color of the pasta and the bright green, I will be making it again..

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  • on September 09, 2008

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    I was not a fan of this dish. I thought the broccoli rabe was to bitter. I also used whole wheat pasta which I think did not pair well. I have had red wine pasta in the past and am usually a big fan. Maybe with some modifications, it could be a winner.

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  • on September 03, 2008

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    I made this after seeing how beautiful it was on the show. I hate broccoli rabe, since its so bitter, but I substituted sauteed swiss chard instead and it was really good. Next time I would use two bunches of swiss chard instead of one, I like a lot of vegetables in my pasta. I also used a $2 bottle of Charles Shaw (the Shiraz and it was still very good.

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  • on June 16, 2008

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    I have been searching for Broccoli Rabe for about 2 years so I can make this recipe. My $3 bottle of red blend wine didn't get me the color I wanted but it did add a nice elegance to the meal. The $20 meal was definitely worth it especially if Mcdonalds was $30 last night :D Very nice!!

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  • on March 31, 2008

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    This has become a staple dinner, and always impresses guests with it's simplicity, beauty, and great flavor!

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