Zinfandel Spaghetti with Spicy Rapini
- 1 1/2 pounds rapini (broccoli rabe), thick stems removed
- 1 pound spaghetti
- one 750-ml bottle Zinfandel (or other dry red wine)
- 1 tablespoon sugar
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, sliced
- 1/4 teaspoon red pepper flakes
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup grated Pecorino-Romano
- Cooking & Baking
- Black pepper, freshly ground (1/2 teaspoon)
- Garlic cloves (4)
- Kosher salt (1 teaspoon)
- Olive oil, extra-virgin (1/3 cup)
- Red pepper flakes (1/4 teaspoon)
- Sugar (1 tablespoon)
- Pasta & Grains
- Spaghetti (1 pound)
- Dairy
- Pecorino-romano, grated (1/2 cup)
- Beer, Wine & Liquor
- Zinfandel (1 750-ml bottle)
- Other
- 1 1/2 pounds rapini (broccoli rabe), thick stems removed
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published February 17, 2012 (1 year ago).
23 people saved this recipe.
