Drunken Spaghetti with Kale, Walnuts and Pecorino

Wine makes all the difference is this nourishing Tuscan pasta dish.


  • Salt
  • 1 pound spaghetti
  • 1 bunch Tuscan or flat kale, stripped and shredded 1/2 inch
  • 1 bottle red zinfandel or Barolo wine
  • 3 tablespoons olive oil
  • 1 red onion, finely chopped
  • 4 cloves garlic, chopped
  • 1 teaspoon dried chili
  • 1 teaspoon sugar
  • 1/2 cup chopped walnuts, toasted
  • Grated Pecorino cheese


Bring large pot of water to boil for pasta. Salt water and add spaghetti and kale, boil 5 minutes and drain. Return pot to stove, add wine and reduce over high heat for 2 – 3 minutes. Once boiling, add in the pasta and kale and cook until most of the liquid evaporates over medium-high heat, tossing frequently with tongs.

Meanwhile in a skillet heat 3 turns of the pan with olive oil over medium-high heat. Add onions, garlic and chili flakes, salt and pepper, cook till tender 7-10 minutes. Sprinkle with sugar. Add some of the wine sauce to deglaze the pan, then scrape into pot to combine with pasta. Toss with walnuts and some cheese and serve.

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