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Red-Wine Spaghetti with Broccoli Rabe Recipe

Red-Wine Spaghetti with Broccoli Rabe

Michael Chiarello

Recipe courtesy Michael Chiarello

Show: Easy Entertaining with Michael ChiarelloEpisode: Cookbook Testing

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (62)

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Average Rating:

Total Reviews: 62

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  • on October 17, 2011

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    Please note: I didn't have the stated wine, just Merlot.

    I am eating the dish right now. :( My husband will be coming home with a big appetite, and I'm sorry that I'll have to feed him this dish. I tried to snazz up the dish by adding extra seasoning (herbes de provence, lots of salt, and even turkey bacon and half and half. Because of these changes, I rate this dish a one. Sorry for the harsh critique. Just wanna help ya'll save your bottle of wine. If you are looking to use up your wine, try coq au vin. =

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  • on September 01, 2011

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    Not a winner. The flavors in this dish do not marry. I used a higher end red wine and the flavors were still very disappointing. Save this bottle of wine for a better recipe.

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  • on January 01, 2010

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    This was fast and easy. I used Shiraz because I didn't have any Zinfandel but it was excellent! It really absorbed the red wine but wasn't overpowering. I will definitely make this dish again and again!

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  • on November 28, 2009

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    One of the absolute best pasta recipes - my family and friends adore it - I recommend it for everyone - remember the alcohol burns off so even the kids love it.

    HEB
    ny ny

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  • on August 26, 2009

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    Fun to make and serve and absolutely delicious!

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  • on August 24, 2009

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    I cooked it and it was an immediate winner at home! easy to make and delicious.

    Thanks Mike!!

    You are the BEST!

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  • on August 24, 2009

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    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.

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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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