Broccoli rabe and pasta recipe Ingredients
Broccoli Rabe and Salami Pasta
Salt
1 pound rigatoni
2 bunches broccoli rabe, coarsely chopped
1/4 cup extra-virgin olive oil (EVOO)
4 cloves garlic, grated
1/2 teaspoon crushed red pepper
1 1/2 cups ricotta cheese
1/2 cup grated parmigiano-reggiano cheese, plus more to pass around
the table
1/3 pound salami, chopped
Black pepper
Bring a large pot of water to a boil, salt it, add the pasta and cook
until al dente. Drain, reserving a ladleful of the pasta cooking water.
Reserve the pot.
2. While the pasta is working, fill a deep skillet with enough water
to reach 2 inches deep. bring to a boil, salt it and add the broccoli
rabe; lower the heat and simmer until just tender, 7 to 8 minutes;
drain and set aside. in the same skillet, heat the EVOO, 4 turns of
the pan, over medium heat. Add the garlic and crushed red pepper and
cook over low heat for 2 minutes. Return the broccoli rabe to the
skillet and cook for 1 minute longer.
3. In the pasta pot, combine the ricotta, parmigiano-reggiano and
salami. Stir in the reserved pasta cooking liquid, broccoli rabe and
pasta and toss to coat. Season with black pepper.
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