Broccoli Rabe and Salami Pasta (Rachael Ray) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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We call this one Rabes and Salames around the house - enjoy! Ingredients:
salt |
2 bunches broccoli rabe, trimmed and coarsely chopped |
1/4 cup extra-virgin olive oil, eyeball it |
4 cloves garlic, grated or finely chopped |
1/2 teaspoon crushed red pepper flakes |
1 pound rigatoni with lines, cooked to al dente |
1 1/2 cups ricotta cheese |
1/2 cup grated parmigiano-reggiano, plus some to pass at table |
1/3 pound salami, chopped (genoa, sopressata, hot or sweet, or a mix) |
black pepper |
Directions:
1. 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.
2. 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.
3. 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.
4. 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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