Red-Wine Spaghetti with Broccoli

Red-Wine Spaghetti with Broccoli
Photo by Romulo Yanes

Ingredients

  • ½ teaspoon black pepper
  • 1 ounce finely grated Parmigiano-Reggiano
  • finely grated Parmigiano-Reggiano
  • 1 pound spaghetti
  • ¾ teaspoon salt
  • 1 ¾ pounds broccoli
  • 1 750-ml bottle red wine (preferably Zinfandel)
  • + 4 more ingredients
    • 1 teaspoon sugar
    • 4 garlic cloves
    • ½ teaspoon dried hot red pepper flakes
    • 1/3 cup extra-virgin olive oil

Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart 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 liqui...

View full recipe at Epicurious

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