Orecchiette with Broccoli Rabe
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 786
- Total Fat
- 51
- Saturated Fat
- 16
- Carbohydrates
- 49
- Dietary Fiber
- 5
- Sugar
- 3
- Protein
- 33
- Cholesterol
- 96
- Sodium
- 1117
- Total: 40 min
- Active: 40 min
Ingredients
Kosher salt
1 bunch broccoli rabe, trimmed
8 ounces orecchiette pasta
3 tablespoons extra-virgin olive oil, plus additional for drizzling
4 cloves garlic, thinly sliced
1 Thai bird chile
1 teaspoon crushed red pepper flakes
2 anchovies, chopped
2 tablespoons chopped fresh parsley
2 cups leftover shredded roasted pork shoulder or crumbled and cooked Italian sausage
2 tablespoons dry white wine
1/3 cup grated Parmesan, plus more for serving
Directions
- Bring a large pot of salted water to a boil. Drop the broccoli rabe into the boiling water and cook until bright green, 2 to 3 minutes. Reserve the water for the pasta. Transfer the broccoli rabe with tongs or a slotted spoon to an ice bath to stop the cooking. Drain and dry on a kitchen towel, then chop into 1-inch pieces.
- Return the water to a boil and cook the orecchiette according to the package directions.
- When the pasta has about 5 minutes left, heat the olive oil in a large skillet over medium heat. Add the garlic, Thai chile, red pepper flakes, anchovies and parsley. Cook until fragrant, about 1 minute. Add the broccoli rabe to the skillet and stir to coat.
- Add the pork and cook an additional minute to warm through. Stir about 1/2 cup of the starchy pasta water directly into the skillet. Once the pasta is cooked to al dente, add the wine and pasta to the skillet along with more olive oil to moisten, if necessary. Cook until the pasta absorbs the sauce. Stir in the Parmesan. Adjust the seasonings as necessary and drizzle with additional olive oil if desired.
- Serve with extra grated Parmesan.