Spaghetti with red wine and broccoli.

Spaghetti with red wine and broccoli.

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Broccoli 800 g
Spaghetti 450 g
1 teaspoon sugar
Garlic 4 cloves
Olive oil ⅓ cup
Chili flakes ½ teaspoon
Salt to taste
Ground black pepper to taste
Grated Parmesan cheese ½ cup
Dry red wine 750ml


1. Disassemble the broccoli florets (about 2 cm), and blanch for 2 minutes in a large saucepan of boiling water (6 liters) and salt (2 tablespoons). Put the cabbage a large spoon with holes in a bowl.

2. The water in which the blanched broccoli, again bring to a boil and throw to spaghetti. Cook, stirring, for 5 minutes, discard in a colander and drain off all the water.

3. In a saucepan pour the vacant red wine, add sugar, boil and let simmer 2 minutes. Then throw undercooked spaghetti in boiling wine. To prevent the pasta sticking to the pan, stir gently periodically their forceps. Boil the wine over high heat for about 6 minutes, until most of the liquid has evaporated. (Pasta should be slightly undercooked.)

4. Immediately after the start of cooking spaghetti in the wine, heat to medium-low heat in a large frying pan with a heavy bottom of the olive oil, chopped garlic to throw and red pepper flakes. Shaking the pan from time to time, to bring the garlic until light golden brown (about 5 minutes).

5. Add to the pan with oil and garlic broccoli, salt (3/4 teaspoon), pepper (1/2 teaspoon) and cook, stirring, 1 minute.

6. Strengthen the fire under the pan with broccoli, put in her spaghetti and, stirring gently with tongs, cook until all the wine has evaporated (about 2 minutes).

7. Remove pasta from heat, mix with cheese and serve immediately.

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