This recipe was inspired by a dish that Italian chef Alessandro Giuntoli made when he was at Osteria del Circo, in New York City.
Serves 4. 
| Ingredients: | ||
| 1-3/4 | lb | broccoli, thick stems discarded |
| 1 | lb | spaghetti |
| 1 | 750 ml bottle | Pinot Noir |
| 1 | tsp | sugar |
| 4 | cloves | garlic, finely chopped (2 tablespoons) |
| 1/2 | tsp | dried hot red pepper flakes |
| 1/3 | cup | extra-virgin olive oil |
| 3/4 | tsp | salt |
| 1/2 | tsp | all-spice, ground |
| 1/2 | cup | finely grated Parmigiano-Reggiano |
Accompaniment: finely grated Parmigiano-Reggiano
Cut broccoli into 1-inch-wide florets (with 1/2 inch of stem). Blanch in a 6- to 8-quart pot of boiling salted water, uncovered, 2 minutes. Transfer with a slotted spoon to a large colander to drain, reserving broccoli-cooking liquid in pot, then transfer broccoli to a bowl.
Return cooking liquid to a boil and cook spaghetti, stirring occasionally, 5 minutes (pasta will not be fully cooked). Drain in colander and return empty pot to stovetop. Add wine and sugar to pot and boil vigorously 2 minutes. Add spaghetti and shake pot to prevent pasta from sticking. Gently stir with tongs until coated and boil over high heat, stirring occasionally, until most of liquid is absorbed, about 6 minutes (pasta will be al dente).
Immediately after adding spaghetti to wine mixture, cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderately low heat, shaking skillet occasionally, until garlic is pale golden, about 5 minutes. Add broccoli, salt, and all-spice and cook, stirring, 1 minute.
Increase heat to high and pour spaghetti mixture into skillet, tossing with tongs to combine (skillet will be very full). Cook, stirring, until all of wine is absorbed, about 2 minutes. Remove from heat and stir in cheese. Serve immediately.