Orecchiette Rabe Broccoli Pasta Recipes

Steps:

• Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
• Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
• Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
• Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve.

Steps:

• Put olive oil in a non stick pan, add the chopped Garlic, Pepper Flakes, and the Anchovies.
• Cook till garlic turns a slight brown.
• Put Rape or Rappinni Broccoli in boiling hot water, salt, cook till soft.
• Strain rabe from the boiling water and use the green water to boil the Orecchiette pasta.
• Strain water from pasta, add pasta and rape to olive oil mixture,garlic,anchovie mixture, toss and serve it hot.

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.

Steps:

• In a large saute pan, heat 3 tablespoons oil over medium. Add breadcrumbs and season with salt. Cook, stirring frequently, until crisp and golden, about 5 minutes. Transfer breadcrumbs to a plate.
• Add 2 tablespoons oil to pan; heat over medium. Add anchovies and stir until they dissolve into oil, about 1 minute. Add garlic and capers; cook, stirring, until garlic is golden, 2 to 3 minutes. Add tomatoes, red-pepper flakes, and remaining 2 tablespoons oil. Increase heat to medium-high; cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes.
• Meanwhile, bring a large pot of salted water to a boil. If using fresh orecchiette, add broccoli rabe and pasta to pot, and cook until pasta is al dente, 2 to 3 minutes. If using dried orecchiette, cook according to package instructions until al dente, adding broccoli rabe 2 minutes before end of cooking time. Drain pasta and broccoli rabe, reserving 1/4 cup pasta water.
• Add pasta, broccoli rabe, and reserved pasta water to tomato mixture in pan. Cook over medium-high, stirring gently, until liquid has thickened slightly, about 2 minutes. Transfer to a serving dish, top with breadcrumbs, and serve immediately.

Steps:

• Bring a large pot of salted water to boil for pasta. Plop the orecchiette into the boiling water, and cook until al dente.
• 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.
• 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.

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.

Steps:

• Bring a large Saute Pan up to medium heat. Place in the EVOO, once it starts to dance, place in the garlic and anchovies. Combine together, being careful not to burn the garlic, should only take a few minutes. Keep Stirring. Add in the loose Sausage and fennel, continue stirring till the sausage is browned. Turn to low and hold.
• While the Sausage is cooking, add the salt to a large pot of water and bring to a boil. Add in the Orecchiette, set the timer for 5 minutes. Prep the broccoli rabe to small 1.5"x1.5" cuts. When the timer is up for the Pasta, add in the broccoli rabe and cook for 5 additional minutes. When pasta & broccoli are cooked, pull a cup of the water and save (it might be used in the next step).
• Turn the Sausage mixture back up to a medium heat. Drain the Pasta and Broccoli, add it to the Saute Pan and stir in with the Sausage (add in the water a little at a time to keep mixture moist). Burn-off the liquid after a few minutes (while turning the mixture) and add and cut in the Feta.

Steps:

• In large pot, bring 4 quarts of salted water to a boil. Meanwhile, cut broccoli rabe flowers and leaves away from large central stems. Chop flowers, leaves and smaller stems coarsely, and discard large stems.
• Heat 3 tablespoons of oil in large skillet over medium heat. Add chopped garlic. Once it starts to sizzle, increase the heat to high, and stir in the broccoli rabe. Stir until the greens have completely wilted, about 5 minutes.
• Add pasta to boiling water, and cook until al dente. Drain pasta, and return it to pot. Pour cooked greens, remaining olive oil and cheese over pasta, and toss quickly. Season to taste with salt and pepper, and serve immediately. Pass extra grated Parmesan cheese at the table.

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions, adding broccoli rabe 4 minutes before end of cooking. Meanwhile, in a small saucepan, heat oil, garlic, and red pepper flakes over medium until garlic begins to sizzle, 2 minutes. Drain pasta and broccoli rabe and return to pot. Add oil mixture and toss to coat; season to taste with salt and pepper. To serve, sprinkle oregano over pasta and drizzle with lemon juice.