Zinfandel Pasta

By Storie

This impressive pasta has a secret. It’s super easy to make. While your friends and family ooh and ahh over deep purple noodles, you can pat yourself on the back. You made this supper in less than 30 minutes. If you don’t have Zinfandel, feel free to substitute another dry, red wine.

Ingredients

• 1 ½ pounds broccoli rabe (rapini), cleaned and cut into 2-inch strips
• 1 pound penne
• 1 750 ml bottle Zinfandel
• 1 tablespoon sugar
• 1/3 cup extra-virgin olive oil
• 2 tablespoons thinly sliced garlic (about 4 cloves)
• ¼ teaspoon red pepper flakes
• 1 teaspoon salt
• ½ teaspoon ground pepper
• ½ cup grated Pecorino Romano cheese

Preparation

Step 1

Set a cooling rack over a tray, and in a large pot over high heat, boil water and one tablespoon salt. Add the broccoli rabe and cook until just tender, about 3 minutes. Using tongs, remove the broccoli rabe and place on prepared cooling rack.
Return the water to a boil and add penne. Cook for 5 minutes. (The pasta will finish cooking in the Zinfandel.) Drain the pasta, reserving 1 cup of pasta water.
Place empty pot over high heat and add Zinfandel and sugar. Bring to a boil and cook until wine has reduce by half, 8 to 10 minutes. Then add pasta, stirring with tongs or a rubber spatula and breaking apart clumps. Boil over high heat until pasta is al dente and most of the wine is absorbed, 4 to 5 minutes.
While pasta is cooking in wine, heat a deep-sided skillet over high heat. Pour in oil and reduce heat to medium-low. Add garlic, and cook until golden and toasted, about 3 minutes. Stir in broccoli rabe, red pepper flakes, salt, and pepper. Cook until warmed through, about 2 minutes.
Add ½ cup reserved pasta water. (Feel free to add more if you like.)
Stir the sautéed broccoli rabe into the pasta. Serve with grated Pecorino Romano.