Broccoli Rabe and Salami Pasta
Ready In: 50 mins
Serves: 4
Yields: 1 pasta dish
Ingredients
- 2 bunches broccoli rabe, trimmed and coarsely chopped
- 1⁄4 cup extra virgin olive oil, eyeball it
- 4 garlic cloves, minced
- 1⁄2 teaspoon crushed red pepper flakes
- 1 lb rigatoni pasta, with lines cooked to al dente
- 1 1⁄2 cups ricotta cheese
- 1⁄2 cup grated parmigiano-reggiano cheese, plus some to pass at table
- 1⁄3 lb salami, chopped (Genoa, sopressata, hot or sweet, or a mix)
Directions
- Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta. Salt the water liberally.
- Simmer the broccoli rabe in water 10 to 12 minutes, then drain. Return the skillet to medium heat with 1/4 cup extra-virgin olive oil. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more.
- While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente. Just before draining reserve 1 cup starchy liquid.
- Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine.
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