Red Wine Spaghetti with Broccoli Rabe
Transform your pasta night with this vibrant and sophisticated Red Wine Spaghetti with Broccoli Rabe. This easy yet elegant dish infuses spaghetti with the deep, rich flavors of dry red wine, creating a bold, jewel-toned pasta that's both visually stunning and bursting with taste. Perfectly paired with tender, slightly bitter broccoli rabe, this recipe strikes a harmonious balance of earthy and savory notes, all enhanced by fragrant garlic, a touch of spice from red pepper flakes, and a generous sprinkle of grated Parmesan. Ready in just 35 minutes, this Italian-inspired meal is ideal for busy weeknights or as a showstopping centerpiece for your next dinner party. Serve it piping hot, and let the irresistible aroma and unique flavor combination captivate your senses!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 3 cups dry red wine
- 1 bunch broccoli rabe
- 3 tbsp olive oil
- 4 units garlic cloves, thinly sliced
- 1 tsp crushed red pepper flakes
- 0.5 cup grated Parmesan cheese
- 1 tsp salt
- 0.5 tsp black pepper
- 2 cups water
Instructions
Bring a large pot of salted water to a boil. Add the broccoli rabe and blanch for 2-3 minutes until bright green and just tender. Remove with a slotted spoon, drain, and pat dry with a clean kitchen towel.
In the same pot of boiling water, combine 3 cups of red wine and 2 cups of water. Bring it back to a boil.
Add the spaghetti to the pot and cook until just al dente, about 7-9 minutes (or according to the package instructions). Stir occasionally to prevent sticking. Drain the pasta, reserving 1/2 cup of the cooking liquid, and set both aside.
Heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook until fragrant and lightly golden, about 2 minutes.
Add the crushed red pepper flakes to the skillet and stir for 30 seconds.
Add the blanched broccoli rabe to the skillet, toss and cook for 3-4 minutes until tender. Season with salt and black pepper.
Add the cooked spaghetti to the skillet, along with 1/4 cup of the reserved cooking liquid. Toss to combine and coat the pasta evenly in the garlic-infused oil.
Stir in half of the grated Parmesan and toss again. If the pasta seems dry, add a little more of the reserved cooking liquid.
Divide the pasta among serving plates. Top each portion with the remaining Parmesan and serve immediately.
Nutrition Facts
Calories |
1744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.5 g | 75% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 3177 mg | 138% | |
| Total Carbohydrate | 136.0 g | 49% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 9.8 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 848 mg | 65% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1598 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
