1 medium head broccoli, tough stems removed and cut into long, thin pieces
1 pound spaghetti
1 (750 ml) bottle Zinfandel
1 tablespoon sugar
1/3 cup olive oil
4 cloves sliced garlic
1/4 teaspoon red pepper flakes
Parmesan cheese for serving, optional
Bring a large pot of heavily salted water to a boil. Add broccoli and cook until just tender. Transfer to a baking sheet and spread into a single layer. Once water has returned to a boil, add spaghetti. Cook halfway through, about 5 minutes. Reserve 1 cup of pasta water, drain and return empty pot to stove.
Add wine and sugar to pot, bring to a boil and reduce by half, about 8 to 10 minutes. Add the pasta and gently stir with tongs to break apart the strands. Boil over high heat until most of the liquid is absorbed and pasta is al dente.
Meanwhile, heat oil in a large frying pan over medium-high heat. Add garlic and season with salt and pepper. Add the broccoli and pepper flakes and season again with salt and pepper. Cook, stirring occasionally until broccoli is coated in oil and garlic is golden. Add half of the reserved water and stir to combine.
Add broccoli mixture to the pasta and toss gently. Add more of the pasta water if spaghetti is too dry. Serve with cheese if desired.