SPAGHETTINI COOKED IN RED WINE WITH RAPINI

SPAGHETTINI COOKED IN RED WINE WITH RAPINI image

Yield servings

Number Of Ingredients 10

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1 1/2 lbs broccoli rabe (rapini)
1 lb spaghettini or spaghetti
1 bottle (750 ml) dry red wine, preferably Zinfandel
1 tbls sugar
1/3 cup extra-virgin olive oil
2 tbls (about 4 cloves) garlic, peeled and sliced
1 tsp Calabrian chili paste or 1/4 tsp red pepper flakes
1 tsp kosher salt or sea salt
1/2 tsp freshly ground black pepper
1/2 cup grated pecorino cheese (or more)

Steps:

In a large pot of salted boiling water, cook the broccoli for about 3 min. Transfer to a baking sheet and spread out to cool. In the same boiling water, cook spaghettini, stirring occasionally, for 2 min if fresh, 3 to 5 min if dried; if using spaghetti, cook for 2 min if fresh, 6 to 8 min if dried. Reserve 1 cup of the pasta water, then drain pasta and set aside. Add the wine and sugar to the pasta pot. Bring to a boil over high heat and cook to reduce by half, 8 to 10 min. Add the pasta to the pot and gently stir with tongs to prevent the pasta from sticking to the pot. Boil over high heat, stirring occasionally, until most of the liquid is absorbed and the pasta is al dente,about 3 min for spaghettini and 4 or 5 min for spaghetti. Tasting tells you when the pasta is ready better than the clock can. While the pasta cooks in the wine, heat a large, deep saute pan or skillet over high heat. Add the oil, reduce to medium-low, and saute the garlic until pale golden, about 3 min. Add the chile paste or red pepper flakes, blanched broccoli, and salt and pepper. Cook, stirring occasionally, for 1 to 2 min. Stir in 1/2 cup of the reserved pasta water. Add the broccoli mixture to the pasta, toss gently, and transfer to individual pasta bowls or one large platter. Sprinkle with cheese ( I mixed a lot of cheese directly into the spaghetti add the end, while still in pot.)