Broccoli Rabe and Salami Pasta |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is an extremely easy meal to put together. Got this from 30 minutes meal...Rachael Ray. Any type of pasta will go well with this, I've used penne before! Ingredients:
2 bunches broccoli rabe, trimmed and coarsely chopped |
1/4 cup extra virgin olive oil, eyeball it |
4 garlic cloves, minced |
1/2 teaspoon crushed red pepper flakes |
1 lb rigatoni pasta, with lines cooked to al dente |
1 1/2 cups ricotta cheese |
1/2 cup grated parmigiano-reggiano cheese, plus some to pass at table |
1/3 lb salami, chopped (genoa, sopressata, hot or sweet, or a mix) |
Directions:
1. Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta. Salt the water liberally.
2. Simmer the broccoli rabe in water 10 to 12 minutes, then drain. Return the skillet to medium heat with 1/4 cup extra-virgin olive oil. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more.
3. While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente. Just before draining reserve 1 cup starchy liquid.
4. Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine.
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