BROCCOLI RABE AND ORECCHIETTE

Broccoli Rabe and Orecchiette image

Yield 4 servings

Number Of Ingredients 8

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Salt
1/2 pound orecchiette (little ear-shaped pastas), cooked al dente
2 1/4 to 2 1/2 pounds (2 large bunches) broccoli rabe, ends trimmed, coarsely chopped
1/3 cup extra-virgin olive oil (EVOO) (4 or 5 times around the pan)
6 to 8 garlic cloves, finely chopped
1 teaspoon crushed hot red pepper flakes
1/2 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper

Steps:

Place a pot of water on the stove to bring to a boil for the pasta. Cover the pot to bring water to a boil. Salt the water to season it and add the orecchiette. Cook al dente, with a bite to it. Heads up: Before draining the pasta, save a ladleful of the cooking water to add to the broccoli rabe.
Add the broccoli rabe and 2 to 3 cups water to a deep skillet. 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 the EVOO, garlic, and red pepper flakes and sauté for 2 to 3 minutes, stirring frequently. Add the broccoli rabe and turn to coat it in garlic oil. Add the ladleful of pasta water to the skillet; it will form a sauce as it emulsifies with the EVOO. Add the pasta, grated cheese, salt, and pepper, to taste and toss. Serve immediately.
Tidbit
Add up to 1 pound of Italian hot or sweet bulk sausage, browned and crumbled, to make this dish stick to your ribs even more.