red wine spaghettiI know this spaghetti  looks an awful lot like linguine because it is.  I didn’t have spaghetti and really wanted to make this.  Not a huge difference and the taste is the same but spaghetti really would be best.  I think it might even look a deeper purple which is cool.  I got this recipe from an ’05 Gourmet Magazine.  It’s quick and easy and so yummy that I am categorizing it ” Late Night”.  Obviously anytime of the day or night is the right time for pasta cooked in red Zinfandel … make this.  Frequently : )



1 3/4 lb broccoli, thick stems discarded

1 lb spaghetti

1 (750-ml) bottle red Zinfandel ( an Italian Primitivo is basically the same.  Maybe  even    better ?)

1 teaspoon sugar

4 garlic cloves, finely chopped

1/2 teaspoon dried hot red pepper flakes

1/3 cup extra-virgin olive oil

3/4 teaspoon salt

1/2 teaspoon black pepper

1 oz finely grated Parmigiano-Reggiano ( 1/2 cup)


Cut broccoli into 1-inch-wide florets.  Blanch in a 6 to 8 qt pot of boiling, salted water uncovered, 2 minutes.  Transfer with a 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).  Drain in colander and return empty pot to stovetop.  Add wine and sugar to pot and boil vigorously 2 minutes.  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 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 oil in a deep 12-inch heavy 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.

Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full).  Cook, stirring, until all of wine is absorbed, about 2 minutes.  Remove from heat and stir in cheese.  Serve immediately.

red wine spaghetti



About sosatisfying

I grew up a vegetarian in So Cal. I lived for quite a few years in NYC and now I live in Atlanta, GA. I guess these various regions have had an affect on my cooking/eating style. Mexican food is certainly my comfort food - the more down home the better. Italian is my daily bread. And I love greens, grits and anything made better with Vidalia onions.
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