Serves: 4
Total Calories: 625
1 Bring a large pot of water to a boil. Add the broccoli rabe and salt to taste. Cook the broccoli rabe 5 minutes, then drain it. It should still be firm.
2 Dry the pot. Heat the oil with the garlic over medium-low heat. Add the anchovies and red pepper. When the garlic is golden, add the broccoli rabe. Cook, stirring well to coat the broccoli with the oil, until very tender, about 5 minutes.
3 Bring at least 4 quarts of water to a boil. Add the pasta and salt to taste. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
4 Add the pasta to the broccoli rabe. Cook, stirring, for 1 minute or until the pasta is well blended. Add a little of the cooking water if necessary.
VARIATION: Eliminate the anchovies. Serve the pasta sprinkled with chopped toasted almonds or grated Pecorino Romano.
VARIATION: Eliminate the anchovies. Remove the casings from 2 Italian sausages. Chop the meat and cook it with the garlic, hot pepper, and broccoli rabe. Serve sprinkled with Pecorino Romano.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Orecchiette with Broccoli Rabe recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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