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Red Wine Spaghetti with Broccoli Print Email


1 3/4 pounds broccoli
1 pound spaghetti
1 bottle red wine
1 teaspoon sugar
4 garlic cloves, finely chopped
1/2 teaspoon dried hot red pepper flakes
1/3 cup extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 cup grated Parmesan

Cut the broccoli into small florets, discarding any thick stems. Bring a large pot of salty water to boil and boil the florets for a couple minutes until halfway cooked. Remove with a slotted spoon and drain in a colander, keeping the boiling water.

Add the pasta to the water and cook for 4-5 minutes, until about halfway cooked. Drain in a colander. Add the wine to the pot, along with the sugar, and bring to a boil. Add the pasta back to the pot, stirring well to avoid sticking. Cook, stirring with tongs, until the wine is absorbed and the pasta is al dente.

While the pasta is cooking in the wine, heat the olive oil in a medium skillet and add the garlic and red pepper flakes. Cook until the garlic is pale golden, then add the broccoli, salt, and pepper. Cook for an additional minute.

Add the broccoli to the spaghetti along with most of the cheese. Toss well and divide into bowls. Serve with remaining cheese sprinkled on top. -serves 4- Adapted from Gourmet
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