Red-Wine Spaghetti with Broccoli

Ingredients

• 0.5 teaspoon pepper black
• 1.8 lb broccoli thick
• 2 tablespoons garlic clove finely chopped
• 0.3 cup olive oil extra virgin extra-virgin
• 0.5 cup parmesan finely grated
• 4 servings parmesan finely grated
• 0.5 teaspoon pepper dried red hot
• 750 ml red wine (preferably Zinfandel)
• 0.8 teaspoon salt 
• 1 lb pasta like spaghetti 
• 1 teaspoon sugar 

Equipment

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

Directions

1. Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot of boiling salted water, uncovered, 2 minutes.
2. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
3. Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked).
4. Drain in colander and return empty pot to stovetop.
5. Add wine and sugar to pot and boil vigorously 2 minutes.
6. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente).
7. Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes.
8. Add broccoli, salt, and pepper and cook, stirring, 1 minute.
9. Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes.
10. Remove from heat and stir in cheese.
11. Serve immediately.