Spaghettini Cooked In Red Wine With Spicy Broccoli Rabe Food

SPICY RED-WINE SPAGHETTI

Steps:

• Bring a large pot of salted water to the boil. Add the pasta and cook for 6 minutes, stirring pasta occasionally, until par-cooked. Drain and reserve the pasta water.
• In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the garlic, shallots, crushed red pepper flakes and 1 teaspoon salt. Cook until the garlic becomes fragrant, 1 to 2 minutes.
• Add the wine and tomato paste. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer gently for 3 minutes.
• Add the pasta to the skillet. Cook, stirring frequently, until almost all of the wine is absorbed and the pasta is tender but still firm to the bite, about 5 minutes (if the pasta mixture is too dry, add pasta cooking water 1/4 cup at a time).
• Stir in the butter and 1 teaspoon salt. Increase the heat, and toss until the wine sauce thickens enough to coat the pasta, about 1 minute. Toss to blend.
• Add the parsley and goat cheese and serve.

PASTA WITH SPICY SAUSAGE, BROCCOLI RABE AND CHICKPEAS

Steps:

• Bring a large pot of salted water to a boil. Roughly chop the broccoli rabe, add it to the pot, and cook for 3 minutes. Use a sieve or slotted spoon to lift the broccoli rabe from the water and place it in a colander to drain.
• Bring the water back to a boil. Cook the pasta according to package instructions until al dente, reserve 1 cup pasta water, then drain pasta.
• Meanwhile, in a large Dutch oven or deep, 12-inch skillet, heat the olive oil over medium-high. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. (Don't worry if the sausage is not completely cooked through.) Add the garlic and cook for 30 seconds.
• Add the wine and cook, scraping any bits from the bottom of the pan, until the wine is reduced by half, about 1 minute.
• Add the broccoli rabe, chickpeas, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and cook over medium heat, stirring often, until the sausage is cooked through and the broccoli rabe is very tender, about 3 minutes.
• Add the pasta and 1/2 cup of the reserved pasta water, toss well, and cook over low heat until the sauce comes together, about 1 to 2 minutes. Add additional pasta water, a few tablespoons at a time, if needed for moisture.
• Remove the pan from the heat, add the butter, Parmesan, lemon zest and lemon juice, and toss until the butter is melted. Divide pasta among shallow bowls and top with additional cheese sprinkled on top.

RED-WINE SPAGHETTI WITH BROCCOLI RABE

Steps:

• Cut broccoli rabe into 1-inch wide florets. Blanch in a 6 to 8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
• Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop.
• Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit.
• Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes (pasta will be al dente).
• Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the olive oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes.
• Add broccoli rabe, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.
• Pour broccoli rabe into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full).
• Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil.
• Stir in the grated cheese. Serve immediately.

SPAGHETTINI WITH BROCCOLI RABE PESTO, CALAMARI AND LIGURIAN OLIVES

Steps:

• Bring a pot of salted water to a boil over high heat. Prepare an ice-water bath. Add broccoli rabe to boiling water and cook until tender, 3 to 5 minutes. Drain and immediately transfer to ice-water bath until cool. Drain and transfer to the bowl of a food processor along with, 2 cloves garlic and pine nuts. Season with salt and pepper and process pesto until smooth.
• With the machine running, slowly add 3/4 cup olive oil. Transfer pesto to a medium bowl and stir in Parmesan.
• Bring a large pot of salted water to a boil over high heat. Add pasta and cook, until al dente, according to package directions.
• Meanwhile, heat remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Slice remaining 2 garlic cloves and add to skillet along with pepper flakes; cook, stirring, for 1 minute. Add calamari and olives; cook, stirring, for 30 seconds. Add wine and cook until almost evaporated.
• Drain pasta, reserving 1/2 cup cooking liquid; add pasta and reserved liquid to skillet. Add 1 cup pesto (reserving remaining pesto for another use) and toss until pasta is coated. Divide evenly between 4 bowls; serve immediately.

SPAGHETTINI COOKED IN RED WINE WITH RAPINI

Steps:

• In a large pot of salted boiling water, cook the broccoli for about 3 min. Transfer to a baking sheet and spread out to cool. In the same boiling water, cook spaghettini, stirring occasionally, for 2 min if fresh, 3 to 5 min if dried; if using spaghetti, cook for 2 min if fresh, 6 to 8 min if dried. Reserve 1 cup of the pasta water, then drain pasta and set aside. Add the wine and sugar to the pasta pot. Bring to a boil over high heat and cook to reduce by half, 8 to 10 min. Add the pasta to the pot and gently stir with tongs to prevent the pasta from sticking to the pot. Boil over high heat, stirring occasionally, until most of the liquid is absorbed and the pasta is al dente,about 3 min for spaghettini and 4 or 5 min for spaghetti. Tasting tells you when the pasta is ready better than the clock can. While the pasta cooks in the wine, heat a large, deep saute pan or skillet over high heat. Add the oil, reduce to medium-low, and saute the garlic until pale golden, about 3 min. Add the chile paste or red pepper flakes, blanched broccoli, and salt and pepper. Cook, stirring occasionally, for 1 to 2 min. Stir in 1/2 cup of the reserved pasta water. Add the broccoli mixture to the pasta, toss gently, and transfer to individual pasta bowls or one large platter. Sprinkle with cheese ( I mixed a lot of cheese directly into the spaghetti add the end, while still in pot.)

SPAGHETTINI COOKED IN RED WINE WITH SPICY BROCCOLI RABE

Steps:

• In a large pot of salted boiling water, cook broccoli rabe foor 3 min. Transfer to baking sheet and spread to cool. In the same boiling water, cook spaghettini, stirring occasionally for 2 til al dente. Reserve 1 C of pasta water, then drain and set aside. Return the empty pasta pot to stove. Add wine and sugar to pasta pot. Bring to boil over high heat and reduce by 1/2. Add pasta to pot and gently stir./ Boil over high heat, stirring occasionally, until most of the liquid is absorbed and pasta is al dente. While pata cooks in the wine, heat a large, deep saute pan over high heat. Add oil, reduce heat to med low and saute garlic, about 3 min. Add chile paste, blanched broccoli rabe, & salt and pepper. cook, stirring occasionally, for 1 to 2 min. Stir in 1/2 C of pasta water. Add broccoli rabe misture to pasta, toss and transfer to platter to serve. Sprinkle with cheese

SPAGHETTI WITH BROCCOLI RABE, TOASTED GARLIC AND BREAD CRUMBS

Steps:

• Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
• Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
• Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
• When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

RED-WINE SPAGHETTI WITH BROCCOLI

Steps:

• Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot of boiling salted water , uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
• Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente).
• Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and pepper and cook, stirring, 1 minute.
• Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese. Serve immediately.

RED WINE SPAGHETTI WITH BROCCOLI RABE

Steps:

• Cut broccoli rabe into 1 inch wide florets. Blanch in a 6-8 quart pot of boiling salted water, uncovered, 2 minutes. Transfer with slotted spoon to a large collander to drain, reserving broccoli cooking liquid in pot, then transfer broccoli to a bowl. Return cooking liquid to a boil and cook spaghetti, stirring occasionlly, 5 minutes (pasta will not be fully cooked). Reserve 1 cup of pasta water and drain pasta in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously for 2 minutes until liquid is reduced a bit. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of the liquid is absorbed, about 6 minutes. Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the oilve oil in a large, deep skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt and pepper and cook, stirring, 1 minute. Add 1/2 cup reserved pasta water. Pour broccoli into skillet with the spaghetti mixture and carefully toss with tongs to combine. Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil. Stir in grated cheese. Serve immediately.