Spaghetti with red wine and broccoli

4 servings

35 minutes

Spaghetti with red wine and broccoli is a bold interpretation of Italian cuisine, combining the sophistication of wine with the tenderness of vegetables. The dry red wine absorbs into the pasta, giving it a rich aroma and deep color, creating an incredible flavor contrast with the delicate broccoli and spicy garlic. This recipe is likely inspired by Tuscan traditions where pasta is often cooked with wine. The dish is perfect for a cozy dinner with a glass of wine, highlighting its elegance. The added parmesan completes the flavor with a slight salty note. The taste of this dish is a harmony of earthy and fruity tones, warming and memorable.

Energy value per serving

• Calories: 798.5
• Proteins: 23.5g
• Fats: 22.9g
• Carbohydrates: 95.8g

Ingredients

• Broccoli cabbage: 800 g
• Spaghetti: 450 g
• Sugar: 1 tsp
• Garlic: 4 clove
• Olive oil: 0.3 glass
• Chili pepper flakes: 0.5 tsp
• Salt: to taste
• Ground black pepper: to taste
• Grated Parmesan cheese: 60 g
• Red dry wine: 750 ml

Cooking steps

1. Break the broccoli into small florets (about 2 cm) and blanch for 2 minutes in a large pot of boiling water (6 liters) with salt (2 tablespoons). Transfer the cabbage with a large slotted spoon to a bowl.

   Required ingredients:

   • Broccoli cabbage: 800 g
   • Salt:  to taste

2. Bring the water used to blanch the broccoli back to a boil and add the spaghetti. Cook, stirring, for 5 minutes, then drain in a colander and discard all the water.

   Required ingredients:

   • Spaghetti: 450 g

3. Pour red wine into the empty pot, add sugar, bring to a boil, and let it boil for 2 minutes. Then add the undercooked spaghetti to the boiling wine. To prevent the pasta from sticking to the pot, gently stir it occasionally with tongs. Cook in the wine over high heat for about 6 minutes, until most of the liquid evaporates. (The pasta should be slightly undercooked.)

   Required ingredients:

   • Red dry wine: 750 ml
   • Sugar: 1 teaspoon

4. Immediately after starting to boil spaghetti in wine, heat olive oil in a large heavy-bottomed skillet over moderately low heat, add minced garlic and red pepper flakes. Shaking the skillet occasionally, cook the garlic until pale golden (about 5 minutes).

   Required ingredients:

   • Olive oil: 0.3 glass
   • Garlic: 4 cloves
   • Chili pepper flakes: 0.5 teaspoon

5. Add broccoli, salt (3/4 teaspoon), and black pepper (1/2 teaspoon) to the skillet with oil and garlic, and cook, stirring, for 1 minute.

   Required ingredients:

   • Broccoli cabbage: 800 g
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Increase the heat under the pan with broccoli, add the spaghetti, and gently stir with tongs until all the wine evaporates (about 2 minutes).

   Required ingredients:

   • Spaghetti: 450 g

7. Remove the spaghetti from the heat, mix with cheese, and serve immediately.

   Required ingredients:

   • Grated Parmesan cheese: 60 g