Best Orecchiette With Broccoli Rabe And Red Pepper Recipes

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BROCCOLI RABE AND ORECCHIETTE



Broccoli Rabe and Orecchiette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/2 pound orecchiette, (little ear shaped pastas) cooked al dente
2 1/4 to 2 1/2 pounds, broccoli rabe 2 large bunches
Salt
1/3 cup extra-virgin olive oil, 4 or 5 turns of the pan
6 to 8 cloves garlic, finely chopped
1 full teaspoon red pepper flakes
1/2 cup freshly grated Parmigiano-Reggiano
Black pepper

Steps:

  • Place a pot of water on the stove to bring to a boil for pasta. Cover pot to bring water to a boil. Salt the water to season it and add half a pound of "little ears" pasta. Cook to al dente, about 7 minutes.
  • Trim ends off broccoli rabe, coarsely chop it and add it to a deep skillet. Add 2 or 3 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve. Return the deep skillet to the stove and place it over medium heat. Add 5 turns of the pan of extra-virgin olive oil, chopped garlic, crushed red pepper flakes and saute 2 to3 minutes, stirring frequently. Add broccoli rabe and turn to coat them in garlic oil. Drain pasta reserving 3/4 cup of pasta water. Add the pasta and water to the pan. Toss pasta and broccoli rabe with lots of grated cheese, salt and pepper, to your taste. Serve immediately.

ORECCHIETTE WITH BROCCOLI RABE AND RED PEPPER



Orecchiette With Broccoli Rabe and Red Pepper image

Orecchiette with broccoli rabe, also known as rapini, is a classic dish from Apulia, the region of Italy that makes up the heel of the country's boot shape. To make the dish more colorful, I added red bell pepper to the traditional mix. The sweetness of the peppers makes a nice contrast to the bitter greens.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 30m

Yield Serves 4

Number Of Ingredients 8

1 pound broccoli rabe
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes
1 red bell pepper, finely diced
Salt
3/4 pound orecchiette
2 ounces ricotta salata, pecorino, or a mix of pecorino and Parmesan, grated approximately 1/2 cup grated

Steps:

  • Cut away the tough stem ends of the broccoli rabe and wash well. Meanwhile, bring a large pot of water to a boil. Season generously with salt and add the broccoli rabe. Cook for 5 minutes, until tender, and transfer using a spider or a slotted spoon to a bowl of ice cold water. Let sit for a few minutes and drain. Squeeze out water and chop very fine. Bring the water back to a boil and add the orecchiette. Cook al dente, following the timing instructions on the package (usually 9 to 10 minutes).
  • While the pasta is cooking, heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the garlic and red pepper flakes. Cook until the garlic is fragrant, 30 seconds to a minute, and add the diced red bell pepper. Cook, stirring, until tender, 3 to 5 minutes, and add the remaining tablespoon of oil and the broccoli rabe. Toss together for a minute, season to taste with salt, and remove from the heat but keep warm.
  • Stir 1/4 to 1/2 cup of the pasta cooking water into the greens. Drain the pasta and toss it with the greens, peppers, and cheese. Serve at once.

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 583 milligrams, Sugar 4 grams

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