Bewildered by Spigarello? It’s a relative of Broccoli and has a slightly sharp taste reminiscent of Broccoli Rabe.
1 bunch Spigarello, remove thick stems, wash and rough chop
1 package spaghetti
1 bottle of dry red wine (we used Zinfandel)
1 tablespoon sugar
Medium onion – diced
1-2 garlic cloves – minced
Red pepper flakes
Italian Herb Seasoning, fresh or dry
Salt and Pepper to taste
1. Bring a large pot of salted water to a boil. Add the greens and cook until bright green and tender, about three minutes. Lift from the water and place into ice water bath.
2. Reusing the greens water, cook the pasta at least 3 minutes under the recommended cooking time on the package. Don’t worry you’ll finish cooking the pasta later. Reserve a cup of the cooking liquid, and then drain the pasta in a colander.
3. Now add the wine and sugar to the pasta pot, bring to a boil and reduced by half. Add the drained pasta, stirring until most of the liquid has evaporated.
4. In a large pan saute the onion and garlic. Squeeze the water out of the greens and add to the onion mixture. Season with red pepper flakes, italian herb seasoning, salt and pepper to taste.
5. Add the greens mixture to the pasta, tossing to combine and adding a little bit of the pasta water if needed. Serve with Parmesan cheese.