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Zinfandel Spaghettini with Spicy Rapini

A bold Italian pasta dish featuring spaghettini finished in reduced Zinfandel wine, giving the pasta a deep purple color and rich, complex flavor. Tender rapini (broccoli rabe), golden garlic, and Calabrian chile bring a balance of bitterness, heat, and savory depth. Finished with freshly grated Pecorino Romano, this is a simple yet elegant dish that lets a handful of ingredients shine.

Prep: 15 min
Cook: 25 min
Total: 40 min
Serves: 4
Difficulty: intermediate

Russell Toris@russelltoris

Vegetarian
Date Night
Weeknight

Ingredients

4Servings

1½ lb Rapini
1 lb Spaghettini, or spaghetti
750 ml Zinfandel
1 tbsp White Sugar
⅓ cup Extra-virgin Olive Oil
4 clove Garlic, sliced
1 tsp Calabrian Chile Paste
1 tsp Gray Sea Salt
¼ tsp Ground Black Pepper
½ cup Pecorino Romano, freshly grated

Nutritionper serving

Calories: 760
Carbohydrates: 100 g
Protein: 24 g
Fat: 24 g
Fiber: 8 g
Sugar: 10 g
Sodium: 960 mg

Method

Blanch the Rapini

Bring a large pot of salted water to a boil. Add the rapini and cook for approximately 3 minutes, until tender but still vibrant green. Using a wire skimmer or slotted spoon, transfer the rapini to a baking sheet and spread it out to cool. Reserve the boiling water for the pasta.

Partially Cook the Pasta

Add the spaghettini to the same boiling water, stirring occasionally to prevent sticking. Cook for 2 minutes if fresh or 3–5 minutes if dried. If using spaghetti, cook for 2 minutes if fresh or 6–8 minutes if dried. The pasta should still be quite firm, as it will finish cooking in the wine. Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Reduce the Zinfandel

Return the empty pasta pot to the stove. Add the Zinfandel and sugar, then bring to a boil over high heat. Cook for 8–10 minutes, until the wine has reduced by approximately half, concentrating its flavor.

Finish Cooking the Pasta in Wine

Add the partially cooked pasta to the reduced wine, gently shaking the pot to prevent sticking. Toss with tongs until evenly coated, then continue cooking over high heat, stirring occasionally, until most of the wine has been absorbed and the pasta is al dente, approximately 3 minutes for spaghettini or 5 minutes for spaghetti. Taste to determine doneness rather than relying strictly on the cooking time.

Sauté the Garlic and Rapini

While the pasta cooks in the wine, heat a large, deep sauté pan or skillet over high heat. Add the olive oil, reduce the heat to medium-low, and sauté the sliced garlic for approximately 3 minutes, until pale golden. Add the Calabrian chile paste, blanched rapini, salt, and black pepper. Cook, stirring occasionally, for 1–2 minutes. Pour in ½ cup of the reserved pasta water, adding more if needed to loosen the mixture.

Combine and Serve

Add the sautéed rapini mixture to the wine-infused pasta and toss gently to distribute the vegetables and sauce evenly. Transfer to individual pasta bowls or a large serving platter. Finish with freshly grated Pecorino Romano and serve immediately.