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
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.
Photo: Broccoli Rabe and Salami Pasta Recipe


















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By lasater32256
on January 28, 2012
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$22 for ingredients not including the broccoli rabe. Too rich and would rather ate just the salami.
By pcny1
on March 08, 2011
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I make boccoli rabe sandwiches,thats how much I love it.To put it into this recipe was a plus.Im not too much a fan of salami,so i did do panchetta instead...Love rigatoni,fresh grated cheese,how much better can it get...plus its fast!
By musigalmomo_6179700
Hoboken, NJ
on March 18, 2010
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It is a great recipe. I only used a tiny bit amount of salami in this, but it was so tasty.
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