Broccoli Rabe and Salami Pasta

We call this one "Rabes and Salames" around the house - enjoy!
  • Level: Easy
  • Total: 40 min
  • Prep: 15 min
  • Cook: 25 min
  • Yield: 4 servings
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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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