Red-Wine Spaghetti with Broccoli

Recipe by Mike T.

Ingredients

• 2 pounds broccoli, stems removed
• 1 pound spaghetti
• 1 bottle Zinfandel (750 ml)
• 1 teaspoon sugar
• 1/3 cup extra-virgin olive oil
• 4 garlic cloves, finely chopped (2 tablespoons)
• 1 teaspoon dried hot red pepper flakes
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmigiano-Reggiano Cheese

Directions

1. Blanch Broccoli in salted water. Keep water.
2. Cook spaghetti in same water for 5 minutes (will be undercooked). Keep a cup of the water.
3. Bring sugar and wine to a rigorous boil, and boil for 2 minutes.
4. Add spaghetti and continue to boil for 6 minutes, stirring occasionally.
5. Meanwhile, add olive oil, garlic, and red peppers to a large deep skillet and cook over medium heat until garlic is golden.
6. Add broccoli, salt, and pepper to the skillet and stir for 1 minute.
7. Add spaghetti, wine, and the reserved water to the skillet. Continue to cook for a few more minutes.
8. Remove from the heat, drizzle with olive oil, mix in the cheese.