Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Red-Wine Spaghetti With Broccoli Rabe Recipe
    Lost? Site Map

    Red-Wine Spaghetti With Broccoli Rabe

    Red-Wine Spaghetti With Broccoli Rabe. Photo by Rita~

    1/2 Photos of Red-Wine Spaghetti With Broccoli Rabe

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    KelBel's Note:

    I saw this prepared on Easy Entertaining with Michael Chiarello on the food network. It looked so interesting that I wanted to post it for future reference.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Add wine and sugar to pot and boil vigorously 2 minutes until liquid is reduced a bit.
    4. 4
      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).
    5. 5
      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.
    6. 6
      Add broccoli rabe, salt, and pepper and cook, stirring, 1 minute. Add 1/2 cup of reserved pasta water.
    7. 7
      Pour broccoli rabe into skillet with the spaghetti mixture and carefully toss with tongs to combine (skillet will be very full).
    8. 8
      Cook while stirring, about 2 minutes. Remove from heat, season with freshly ground black pepper and drizzle with a bit of olive oil.
    9. 9
      Stir in the grated cheese. Serve immediately.

    Ratings & Reviews:

    • on June 14, 2008


      Good taste but some of the instructions are a little unclear. The biggest issue I had is the portioning. The recipe serves more like 8 -10 and changing the serving size to 1 will produce enough for 2 generous main courses or 4 - 6 starters. Nevertheless, this is an interesting recipe; I'd recommend it for the first course at a dinner party.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2007


      I tried the recipe for red wine spaghetti that you posted on this site and it was superb! I had to add more spices though...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2006


      A very different recipe! If you have the money and will power not to drink the wine I`d say give it a try. I did have a hard time cooking a whole bottle of wine and I did! I did use a good wine didn`t want the recipe not to be good! The mustardy, sharp broccoli rabe was nice with the heat of the red pepper flakes and garlic. I sauteed 6 cloves of garlic and pepper flakes in oil added fresh washed broccoli rabe to the garlic (I find no need to blanch it first and yes they were tender) then I removed it from the pan set it aside. I added the wine and sugar to the seasoned pan reducing it by almost half. At which point I added the pasta I used angle hair and then tossed the broccoli rabe into it. This was very good BUT I just can`t see me making the complete recipe again. I really enjoyed the rabe sauteed in the garlic, red peppers and oil. As for the wine it was really good but not good enough to make again. Thanks for the new experience!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Red-Wine Spaghetti With Broccoli Rabe

    Serving Size: 1 (529 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 833.1
    Calories from Fat 211
    Total Fat 23.4 g
    Saturated Fat 4.6 g
    Cholesterol 7.2 mg
    Sodium 685.3 mg
    Total Carbohydrate 98.2 g
    Dietary Fiber 9.2 g
    Sugars 4.9 g
    Protein 25.3 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes