Dinner Tonight: Red Wine Spaghetti with Broccoli

Ingredients

• 0.5 teaspoon pepper black
• 1.8 pounds broccoli 
• 4  garlic clove finely chopped
• 0.3 cup olive oil extra virgin extra-virgin
• 0.5 cup parmesan grated
• 0.5 teaspoon pepper dried red hot
• 1 bottle red wine 
• 0.8 teaspoon salt 
• 1 pound pasta like spaghetti 
• 1 teaspoon sugar 

Equipment

• bowl
• frying pan
• pot
• slotted spoon
• tongs
• colander

Directions

1. Cut the broccoli into small florets, discarding any thick stems. Bring a large pot of salty water to boil and boil the florets for a couple minutes until halfway cooked.
2. Remove with a slotted spoon and drain in a colander, keeping the boiling water.
3. Add the pasta to the water and cook for 4-5 minutes, until about halfway cooked.
4. Drain in a colander.
5. Add the wine to the pot, along with the sugar, and bring to a boil.
6. Add the pasta back to the pot, stirring well to avoid sticking. Cook, stirring with tongs, until the wine is absorbed and the pasta is al dente.
7. While the pasta is cooking in the wine, heat the olive oil in a medium skillet and add the garlic and red pepper flakes. Cook until the garlic is pale golden, then add the broccoli, salt, and pepper. Cook for an additional minute.
8. Add the broccoli to the spaghetti along with most of the cheese. Toss well and divide into bowls.
9. Serve with remaining cheese sprinkled on top.