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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 51-60 of 65

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  • on May 15, 2006

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    Interesting looking dish. I added some chicken sausage and extra hot pepper flakes.

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  • on May 14, 2006

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    The flavor immediately caught my attention but was not overpowering. With only 1 tsp of hot peppers I didn't expect it to have much of a kick1 Boy, was I wrong! It's a very pretty dish since the pasta turns purple. I had never had broccoli-rabe before. This will encourage me to try new greens in the future.
    The leftovers were also very good served cold the next day for lunch.

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  • on May 12, 2006

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    I made this last weekend using some Lodi Old Vines Zinfandel I made from a kit. The pasta was outstanding, as was the wine. Since there are only two of us, I cut the recipe in half and we managed to have it as three lunches too. My coworkers were jealous. My wife claims this is one of the top three pastas dishes she has ever eaten. I am recommending this recipe to friends and family. This one is a keeper.

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  • on May 07, 2006

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    Very easy and had a great flavor- Have always loved broccoli rabe but the wine gave it a little extra twist and a lovely color-Will definitely make it again!

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  • on April 27, 2006

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    Followed the recipe. Both my husband & I would have like it without the Broccoli Rabe. Color and flavor of the pasta was great.

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  • on April 24, 2006

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    Tastes great! I added mushrooms to the broccoli rabe, garlic, and pepper mix and it was wonderful!

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  • on April 23, 2006

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    The recipe looks and smells great but the taste was just okay. It was a little disappointing after alot of work.

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  • on April 19, 2006

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    I made this recipe the day after the program first aired. I always have a head of rapini on hand; grew up with it. It was a great recipe. I made it last night for friends who also grew up on rapini. They loved it too. I only wish my sicilian grandfather was still alive to enjoy this dish.

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  • on April 15, 2006

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    I was initially scared to taste this--it's a whole bottle of wine! It was delicious. The taste is unique and inspiring. This is why wine and food are such good friends. I used kale, also, and it incorporated well into the dish, and I loved the bitter with the pasta. I used linguini--I figured bigger pasta would show and hold the sauce better. Overall, it was quick and easy, and I would make this again, especially for dinners where I want something special.

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  • on April 01, 2006

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    yum

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