Spaghetti Cooked in Red Wine

I found this in Wine Spectator and it was pretty good and definitely makes for an awesome presentation. The broccoli rabe is great, I will be buying more of this.

Ingredients:
3/4 lb broccoli rabe
4 oz spaghetti or linguine
1/2 bottle of dry red wine, preferably Zinfandel. (other half for drinking)
2 t sugar
1 T olive oil
1 T minced garlic
1/2 t red pepper flakes
1 teaspoon kosher salt
1/2 t black pepper
1/4 C Parmesan or Romano cheese

Process:
1. In a large pot of salted water, cook the broccoli rabe for about 3 minutes. Transfer the broccoli rabe to a baking sheet and spread it out to cool.

2. In the same boiling water, cook the pasta for 3-5 minutes. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside. Return pot to stove.

3. Add the wine and sugar, reduce by half; about 8 minutes. Add pasta to wine and cook over med high heat, until most of liquid is absorbed and pasta is al dente.

4. While the pasta cooks, heat a large saute pan over high heat. Add the olive oil, reduce heat and add garlic and red pepper flakes and broccoli rabe. Saute for 3-5 minutes.

5. Stir pasta water into broccoli mixture and then add pasta. Toss gently and cook until most of liquid is gone. Top with cheese and serve.