Red Wine Spaghetti with Broccoli Rabe
We stumbled across this Michael Chiarello recipe while cable surfing the other day, and decided to make it. The only adaptation was using nutritional yeast in place of the cheese.
We loved the flavor and the technique -- hmm, what other liquids could we use to finish cooking & for coloring the spaghetti next time? Juiced beets, carrots, red bell peppers, orange juice or even turmeric & yellow bell peppers?