Zinfandel Spaghetti recipes

Ingredients

• 1½ pounds rapini (broccoli rabe)
• 1 pound spaghetti
• 1 bottle (750 ml) dry red wine, preferably Zinfandel
• 1 tablespoon sugar
• ⅓ cup extra-virgin olive oil
• 2 tablespoons thinly sliced garlic (about 4 cloves)
• ¼ teaspoon red-pepper flakes
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup grated Pecorino Romano cheese

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