Broccoli rabe, the leafy bitter almond-flavored vegetable consumed by the Italians for centuries, has found its way into American hearts. It is great just braised with olive oil and garlic; it makes an excellent soup; it is also delicious stuffed and as a flavoring in some crunchy Italian bread. But I love it with pasta, and not with just any pasta—I love it with orecchiette (little earlobes). Rapini, as it is called in Italy, is a plant in the mustard family that grew wild, especially in southern Italy. In America, the largest producer is Andy Boy, a company founded by Stephen and Andrew D’Arrigo, emigrants from Sicily, who officially named the rapini “broccoli rabe.” They knew that the vegetable that was part of their family table in Italy would make it to the American table.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Bring a large pot of salted water to boil for pasta. Plop the orecchiette into the boiling water, and cook until al dente.
Step 2
Cook the garlic in 3 tablespoons olive oil in a large skillet over medium heat. Once the garlic is sizzling, crumble in the sausage, and cook, breaking up the clumps with the back of a wooden spoon, until browned, about 3 minutes. Season with the peperoncino. Add the broccoli rabe, and season with the salt and the remaining 2 tablespoons olive oil. Toss to coat the broccoli with the oil. Pour in 1 cup pasta water, then cover and cook until broccoli rabe is tender, about 15 minutes.
Step 3
When the broccoli rabe is tender, uncover, add 1 more cup pasta water, and bring to a boil. When the orecchiette is al dente, scoop the pasta from the water and add to the sauce. Toss to coat the pasta with the sauce. Remove from heat, sprinkle with the Pecorino Romano, and toss. Serve immediately.
