Broccoli Rabe Pasta | jovina cooks

Serves 6


3 cloves garlic, minced
1/2 teaspoon crushed crimson pepper
1 massive bunch broccoli rabe, about 1 1/2 lb., ends trimmed
2 tablespoons plus 1/4 teaspoon kosher or sea salt
3/4 lb ziti pasta
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 cups low-sodium rooster broth
Freshly floor black pepper, to style
1 cup Parmesan cheese, grated


Lower off the broccoli rabe florets and coarsely chop the leaves and tender stems.

Deliver a big pot three-fourths stuffed with water to a boil. Add the two tablespoons salt and the pasta and cook dinner till al dente.

Whereas the pasta water is heating, in a big frying pan over medium-high warmth, heat the olive oil.

Add the onion, garlic and crushed crimson pepper and sauté till smooth, about 4 minutes.

Stir in half of the broccoli rabe, together with the florets, coating them with the oil.

Cook dinner till the wilted, 2 to three minutes. Stir within the remaining broccoli rabe and cook dinner, stirring often, till starting to melt, about 5 minutes.

Pour within the broth and scale back the warmth to medium and simmer till the broccoli rabe is tender, 8 to 10 minutes extra.

Stir within the 1/4 teaspoon salt and season with pepper.

When the pasta is prepared, drain and place the pasta in a serving bowl. Prime with the broccoli rabe sauce and add the cheese. Combine properly and serve.