Broccoli Rabe Pasta With Spicy Olive Oil Dressing
InstructionsPour the water into an 8-quart stock pot; place over high heat, and bring to the boil. When the water begins to boil, add the kosher salt and return to the boil. Add the pasta, and immediately stir to separate the individual pieces. The water should return to the boil very quickly. If necessary, cover the pot until the water begins to boil again. Cook just until al dente (firm, yet tender), stirring once or twice during the cooking process.
While the pasta is boiling, blanch the broccoli rabe in a large sauce pot of rapidly boiling salted water until tender, about 2 to 3 minutes. Drain well in a colander, using your hands to squeeze out all excess water.
Place a large sauté pan over medium heat; add the oil and heat through. Add the garlic and red pepper flakes, and cook until the garlic just begins to sizzle, about 30 seconds. Add the blanched broccoli rabe; sprinkle with sugar, then season generously with salt and pepper. Taste and adjust the seasoning as needed; remove from the heat. When the pasta is ready, drain thoroughly, then immediately toss with the lemon juice and sauteed broccoli rabe.
Add the Parmigiano-Reggiano cheese, and toss to combine. Taste and adjust the final seasoning with salt, pepper, red pepper flakes and lemon juice.
Distribute the pasta among four individual serving plates; garnish with additional Parmigiano-Reggiano cheese, and serve hot, cold or at room temperature.
Broccoli rabe, raab or rapini is a leafy green that is popular in Italian cuisine. It is a part of the Brassica family with cousins such as kale, cabbage and of course broccoli. It has a slightly bitter flavor that is nicely complemented by the spicy olive oil sauce used in this recipe. Learn more about broccoli rabe in the plant library.
Substitute Swiss chard or spinach if you are unable to find broccoli rabe. Or prepare this recipe with regular broccoli for a delicious variation.
Recipe provided by Viking Cooking School.
Time to prepare: 40 minutes.