Drunken pasta with broccoli

Ingredients for 1 servings:

• 100 g broccoli, fresh
• 100g spaghetti
• 180 ml red wine
• ½ tsp sugar
• 1 garlic clove(s), finely chopped
• some Parmesan cheese, in flakes
• Salt and pepper, freshly ground
• 75 g cream
• 75g Gorgonzola

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Italian, spicy, delicious

Divide the broccoli into small florets, blanch in boiling water for 3 minutes, then pour into a sieve, reserving the cooking water. Immediately plunge the florets into very cold water. Boil the wine with sugar for about 8 minutes, until reduced by about half. Cook the spaghetti in the reserved cooking water until al dente, pour into a sieve, and do not rinse. Continue to simmer the cooked spaghetti in the red wine until almost all the liquid has been absorbed. Meanwhile, fry the garlic in the oil, add the broccoli, season, and sauté for 2-3 minutes. Then add the broccoli florets to the spaghetti, stir, and continue cooking for about 3-4 minutes, stirring in a little more red wine if desired. Season to taste. Meanwhile, heat the cream and mix with the Gorgonzola to form a creamy sauce. Arrange the spaghetti on a plate, sprinkle with Parmesan cheese and pour the Gorgonzola sauce around the spaghetti.