- 1 oz. Parmigiano-Reggiano cheese, finely chopped
- 3/4 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried hot red pepper flakes
- 1/3 cup Frantoio Extra Virgin Olive Oil
- 1 lb. spaghetti
- 1 750 ml bottle of red wine, Zinfandel is preferred
- 1 teaspoon sugar
- 4 garlic cloves, finely chopped
- 1-3/4 lb. broccoli, with 1/2 inch stem, discard rest of thick stem.
- Cook, stirring, until all of the wine is absorbed, about 2 minutes. Remove from heat and stir in cheese. Serve immediately.
- Add broccoli, salt, and pepper and cook, stiring, 1 minute. Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full).
- Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in the Frantoio Extra Virgin Olive Oil in a deep 12-inch heavy skillet over moderately low heat. Shake skillet occasionally, until garlic is pale golden, about 5 minutes.
- Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absored, about 6 minutes (pasta will be al dente).
- Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking.
- Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta should not be fully cooked). Drain in colander and return empty pot to stovetop.
- Cut broccoli into 1-inch wide florets (with 1/2 inch stem). Blanch in a 6- to 8-quart of boiling salted water, uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot. Transfer drained broccoli to bowl.