Zinfandel Spaghetti with Spicy Rapini

Name: Zinfandel Spaghetti with Spicy Rapini
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 4 garlic cloves, sliced; 1 teaspoon Kosher salt; 79 milliliters extra-virgin olive oil; 118 milliliters grated Pecorino-Romano; 680 grams rapini (broccoli rabe), thick stems removed; 0 teaspoons red pepper flakes; 454 grams spaghetti; 1 Tbsp sugar

Zinfandel Spaghetti with Spicy Rapini might be a good recipe to expand your main course collection. One portion of this dish contains roughly 24g of protein, 24g of fat, and a total of 683 calories. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. 1 person found this recipe to be delicious and satisfying. If you have sugar, pepper flakes, rapini, and a few other ingredients on hand, you can make it. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Instructions

Bring a large pot of salted water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Pot

Add the rapini and cook until bright green and tender, about three minutes.

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Broccoli Rabe

Remove with a wire skimmer, and spread the rapini out on a large baking sheet.

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Broccoli Rabe

Spread

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Baking Sheet

Skimmer

Bring the water back to a boil and then add the spaghetti. Cook spaghetti until tender but still a few minutes away from al dente, five to six minutes. (You'll finish cooking the pasta later.) Reserve a cup of the cooking liquid, and then drain the pasta in a colander. Set the now empty pot back on stovetop.

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Spaghetti

Pasta

Water

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Colander

Stove

Pot

Add the wine and sugar to the pot, and bring to a boil over high heat. Cook until reduced by half, about eight minutes.

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Sugar

Wine

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Pot

Add the drained pasta, and stir well. Cook until most of the liquid has evaporated, stirring very often to prevent the pasta from sticking, four to five minutes.

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Pasta

Meanwhile, pour the olive oil into a large skillet set over high heat. When oil starts to shimmer, and the garlic and immediately reduce the heat to medium-low. Cook until garlic becomes pale golden brown, about three minutes.

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Olive Oil

Garlic

Cooking Oil

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Frying Pan

Add the red pepper flakes, rapini, salt, and pepper. Cook until rapini is warm, one to two minutes.

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Red Pepper Flakes

Pepper

Broccoli Rabe

Salt

Add the rapini mixture to the pasta along with 1/2 cup of the reserved pasta water. Gently toss to combine. If the pasta looks dry, add more of the pasta water. If ready, divide the pasta between four plates and garnish with the grated pecorino.

Ingredients you will need

Water

Pecorino