Active Time

　　35 min

　　Total Time

　　35 min

　　This recipe was inspired by a dish that Italian chef Alessandro Giuntoli made when he was at Osteria del Circo, in New York City.

　　

Ingredients

Makes 4 main-course or 8 first course servings

　　1 3/4 lb broccoli, thick stems discarded

　　1 lb spaghetti

　　1 (750-ml) bottle red wine (preferably Zinfandel)

　　1 teaspoon sugar

　　4 garlic cloves, finely chopped (2 tablespoons)

　　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 oz finely grated Parmigiano-Reggiano (1/2 cup)

　　Accompaniment: finely grated Parmigiano-Reggiano

　　

Step 1

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.

　　

Step 2

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).

　　

Step 3

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.

　　

Step 4

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.