I have been making this recipe for almost 10 years, which says a lot. It’s simple enough that I never have to look it up, and it’s always delicious. You could riff on it and add things like chicken or red pepper flakes or anchovies and it would totally work, but I like to keep it simple. I sometimes pair it with some chicken or veal saltimbocca and a side salad, but the options are endless.
Red Wine Spaghetti with Broccoli Rabe
1/2 pound spaghetti
1/2 bunch broccoli rabe, cut into 1 inch pieces
2 garlic cloves, sliced
1/2 bottle of a big red wine like primitivo or zinfandel
1/2 cup grated pecorino
2 tablespoons good extra virgin olive oil
Blanch the broccoli rabe in salted, boiling water for 5 minutes and then remove to a frying pan. Saute the broccoli rabe in a little olive oil. Add the garlic and continue to saute for a minute or two. Remove to a bowl for later.
Meanwhile, start cooking the spaghetti in the salted, boiling water. Start reducing the wine in the frying pan. About halfway through the spaghetti cooking, add it to the wine with a little of the pasta cooking water. Continue to cook in the wine until the pasta is al dente and the liquid has cooked away. If you need more liquid to finish the pasta, you can add more of the pasta cooking water. Add the broccoli rabe back in and the pecorino and stir through. Serve with a little extra pecorino and a drizzle of extra virgin olive oil.