Red-Wine Spaghetti with Broccoli Rabe

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Cookbook Testing

Rated: 4 stars out of 5Rate itRead users' reviews (64)

RECIPE
COMMENTS & REVIEWS(64)

Cook Time:
20 min
Level:
Easy
Yield:
4 as a main course or 8 as a first course

Times:

Prep: 15 min
Inactive Prep: --
Cook: 20 min
Total:: 35 min

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Ingredients

1 3/4 pounds broccoli rabe, thick stems discarded
1 pound spaghetti
1 bottle red wine (750 ml - preferably Zinfandel)
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

Directions

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 to a bowl.

Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 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 1/2 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.

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Comments & Reviews

recipe Red-Wine Spaghetti with Broccoli Rabe
RICHARD Hollywood, CA 08-26-2009
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Fun to make and serve and absolutely delicious!
Rated: 5 stars out of 5

Fun to make and serve and absolutely delicious!
recipe Red-Wine Spaghetti with Broccoli Rabe
CLARA Miami, FL 08-24-2009
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Another delicious way to have pasta and broccoli! genious!
Rated: 5 stars out of 5

I cooked it and it was an immediate winner at home! easy to make and delicious. Thanks Mike!! You are the BEST!
recipe Red-Wine Spaghetti with Broccoli Rabe
John Klamath Falls, OR 08-24-2009
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Delicious and easy to make
Rated: 5 stars out of 5

I will definitely make this again. The pasta took on the color & flavor of the wine beautifully. Couldn't find the rabe... anywhere so I opted for rainbow chard. Very colorful and flavorful. I can't wait to try this with other veggie combos. The recipe makes quite a bit so the helpings for four people will be large. Reheats really well-a major plus for any recipe.Read more
recipe Red-Wine Spaghetti with Broccoli Rabe
Kim Rockville, MD 04-17-2009
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Must have in the recipe box.
Rated: 5 stars out of 5

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...Read more
recipe Red-Wine Spaghetti with Broccoli Rabe
Linda Ocala, FL 04-08-2009
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GRRRRRRRRRRRRRREAT!
Rated: 5 stars out of 5

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.Read more
recipe Red-Wine Spaghetti with Broccoli Rabe
M. New York, NY 04-07-2009
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Welcome additions
Rated: 4 stars out of 5

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. Read more