Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Calories: 545 kcal
- 1 lb riccoili or your favorite pasta
- 1 large head broccoli rabe
- 3-4 tablespoons extra virgin olive oil
- 1 pinch of crushed red pepper flakes
- 1 teaspoon Italian parsley – finely chopped
- sea salt to taste
- 4 tablespoons grated romano cheese or more depending upon your taste
Wash and clean broccoli rabe, removing most of the stem
In a large saute pan place broccoli rabe in the pan with about a cup of water over high heat, as the water begins to boil reduce to simmer and allow water to cook off.
This process should take 10 – 15 minutes or until broccoli rabe is fairly tender, then remove from heat (if all the water cooks off and broccoli rabe is still not tender add additional water and continue cooking)
In another saute pan add 3 tablespoons of olive oil , add chopped garlic and saute over low heat until garlic just begins to brown.
Add pinch of red pepper flakes and broccoli rabe and toss in oil and set aside.
Cook pasta per instructions on box,
When pasta is almost cooked, return broccoli rabe and sauce to burner and heat over medium heat.
Season with sea salt to taste
Add additional olive oil if sauce appears to dry. (you may also add a little of the pasta water if you don’t care to use anymore oil)
Toss pasta with broccoli rabe sauce
Place pasta into serving bowls and top with grated romano cheese and and a sprinkle of chopped Italian parsely.
If you would like a little extra heat, add a few more red pepper flakes.
Serve with crusty bread and enjoy!