Zinfandel Spaghetti

on July 30 | in Meatless, Pasta, Spicy | by | with 1 Comment

I LOVE this pasta! I personally am not the largest fan of red wine, but it doesn’t even matter with this dish. If you love bold flavors, garlic, cheese, and purple noodles (who doesn’t love purple food??), this is the perfect meal for you!

I have found that you must, absolutely, use semolina spaghetti! Do not attempt this with wheat noodles (they don’t absorb the wine as well) or with angel hair or any other sort of noodle. Spaghetti is the perfect pasta for this dish, trust me, I have tried it numerous ways.

I have tried many Zins for this recipe. I prefer Zen of Zin but my grocery store was out of this tonight so I used Robert Mondavi Zinfandel. Use whatever Zin you like. Also, I prefer broccolini, but if you can’t find it, broccoli works just fine!

Red Wine Spaghetti

1 package of broccolini
1 package of spaghetti
1 bottle of Zinfandel, 750 ml
1 teaspoon sugar
1/3 cup extra virgin olive oil
6 garlic cloves, minced
1 teaspoon red pepper flakes
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated Parmesan Cheese
1 cup of pasta water

Wash and cut broccolini in half. Steam to your liking. While broccolini is steaming, prepare the garlic and red pepper flakes. Set them aside in a dish.


Once broccolini is steamed, set it aside and begin the pasta.

Bring a pot of water to a boil. Add pasta, stirring occassionally so it does not stick together. Only cook the pasta for FIVE minutes. It will finish cooking in the wine. Reserve one cup of the pasta cooking water, drain the pasta, and set aside.

Add the entire bottle of wine and the sugar to the pot you cooked the spaghetti in. Allow it to come to a boil and let it boil for two minutes so the wine can reduce a bit.

Add the spaghetti back to the pot with the wine and, using tongs, toss the spaghetti around so that it can absorb all of the wine. After about 10 minutes the spaghetti will have absorbed the wine.


While the spaghetti is finishing up in the wine, heat the olive oil over medium heat in a skillet. Add the garlic and red pepper flakes to the oil and cook for about two minutes. Add the broccolini, salt, and pepper to the skillet. Stir to make sure everything is combined. Add the cup of reserved pasta water to the skillet. Stir, and remove from heat.

When pasta is done, keep it on the heat, and add the broccolini mixture to the pasta and toss with tongs to combine. Allow this to cook for another three minutes. Remove it from the heat, add the cheese, and toss to combine.

Serve right away. FYI – This is DELICIOUS the next day!


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One Response

  1. Amanda says:

    The BEST ever! Thanks for introducing this to me years ago 🙂

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