Pappardelle with Pancetta, Broccoli Rabe, & Pine Nuts

I could eat broccoli rabe with a side of broccoli rabe- an absolute favorite. My husband could eat pappardelle with a side of pappardelle. 😉 Now you can see why this dish was perfect for our Valentine’s Day dinner! Everyone loved it. ❤

This recipe was adapted from Bon Appétit, contributed by Kristine Kidd. I modified the proportions and method. Fabulous.

Yield: Serves 6 to 8

• 4 tablespoons extra-virgin olive oil, divided
• 8 garlic cloves, peeled, flattened
• 1 large yellow onion, chopped
• 8 ounces cubed pancetta
• 2 teaspoons fennel seeds, crushed (I used a mortar & pestle)
• 1/2 teaspoon dried crushed red pepper flakes
• 2 large bunches broccoli rabe (also called rapini; generous 2 pounds), stems sliced 1/2 inch thick, tops cut into 2-inch pieces
• 2 cups water
• 17.64-ounce (500 g) package dried pappardelle pasta
• 2 cups freshly grated Pecorino Romano cheese, plus additional for serving
• 1/2 cup raw pine nuts, toasted (@375 degrees for about 5 minutes)

1. Heat 4 tablespoons oil in heavy large skillet, preferably with a lid, over medium heat. (I used a large enameled cast iron pan.)
2. Add garlic and cook until golden brown, stirring frequently, about 2 minutes. Discard garlic.
3. Add onion, pancetta, and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes.
4. Add dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally.
5. Stir in broccoli rabe tops, sprinkle with salt, and add 2 cups water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
6. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta, reserving 2 cups cooking liquid.
7. Add pasta to skillet with broccoli rabe and stir over low heat to combine, adding reserved pasta cooking liquid by tablespoonfuls to moisten if necessary.
8. Stir in 2 cups of the cheese. Season to taste with salt and generous amount of pepper.
9. Transfer to shallow bowls, if desired. (I served it in the pot.) Sprinkle with pine nuts and garnish with additional cheese.

Baked Rigatoni with Cheddar & Broccoli Rabe

I love a cheesy baked pasta loaded with greens. 🙂 This one was bursting with broccoli rabe (of which I am a huge fan) but it could have easily incorporated broccoli, baby broccolini, or other greens such as collards, spinach, and/or kale instead. We ate it with garlic bread and green salad. Great.

This recipe was adapted from Bon Appétit, contributed by Alison Roman. I was a little bit concerned about the spice level after adding an entire teaspoon of crushed red pepper flakes, but the finished result was perfect. I baked the casserole in a Dutch oven and the cheesy bread crumb topping formed an incredible crispy crust over the entire top. I may consider adding garlic next time, but it was amazing without it!

Yield: Serves 6 to 8

• 1 lb rigatoni, ziti, or fusilli
• 8 T extra-virgin olive oil, divided
• 3 large leeks, white and pale green parts only, halved lengthwise, sliced into 1/4-inch half-moons
• minced garlic, optional
• coarse salt and freshly ground black pepper
• 1 tsp crushed red pepper flakes, plus more to taste
• 2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped (I cut the stems into 2-inch pieces and the leaves into 3-inch pieces)(see alternate green vegetable alternatives above)
• 1 cup heavy cream
• 12 oz sharp white cheddar, coarsely grated (about 3 cups), divided (I used 10 oz extra-sharp white cheddar and 2 oz white Beecher’s Flagship Handmade Cheese)
• 1 bunch chives, chopped, divided (about 1 cup)
• 1 cup coarse fresh breadcrumbs or panko (I used a blend of the two)

1. Preheat oven to 425°, preferably on convection.
2. Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.
3. While the pasta is cooking, heat 5 tablespoons of oil in a large Dutch oven or other heavy pot over medium. (I used a large enameled cast iron Dutch oven.)
4. Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 5–10 minutes.
5. Add red pepper flakes and garlic, if using, to leeks and stir to incorporate.
6. Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more.
7. Season with salt and black pepper.
8. Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside.
9. Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, 2/3 of the chopped chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).(I didn’t add any additional heat.)
10. Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there). (I scraped down the sides of my Dutch oven and kept the mixture in it to bake- less dishes!)
11. Toss breadcrumbs and remaining 3 tablespoons of oil in a medium bowl until coated; season with salt and black pepper.
12. Scatter breadcrumbs over pasta, then sprinkle evenly with remaining cheese.
13. Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 22 to 35 minutes. Let cool slightly.
14. Scatter remaining chives over pasta just before serving.

One-Pot Baked Pasta with Sausage and Broccoli Rabe

So, this dish uses broccoli rabe instead of broccoli- but I’m still including it in my “series.” 🙂 This is a skillet version of one of my favorite classic Italian dishes. It was delightfully cheesy too.

This recipe was adapted from Bon Appetit, contributed by Claire Saffitz. I used large garlic cloves and decreased the broiling time to 2 minutes. We ate it with a large green salad. Absolutely delicious!!

Yield: Serves 6

• coarse salt
• 12 ounces Fontina and/or aged cheddar cheese (about 4 1/2 cups), divided
• 6 large garlic cloves
• 2 large sprigs sage
• 1 bunch of broccoli rabe
• ¼ cup plus 1 tablespoon extra-virgin olive oil
• 1 pound sweet or hot Italian sausage
• ½ teaspoon crushed red pepper flakes
• 2 cups half-and-half
• 1 pound ridged medium pasta shells, or large tube pasta, such as lumaconi or rigatoni

1. Place racks in center and upper third of oven; preheat to 325, preferably on convection.
2. Bring a large pot of water to a boil, for the pasta. Salt generously.
3. Grate the Fontina cheese on the large holds of a box grater (you should have about 4½ cups).
4. Smash the garlic cloves, peel, and coarsely chop.
5. Pick all sage leaves from stems and set aside about 10. Finely chop remaining leaves (you should have about 1 tablespoon).
6. Trim tough dried ends from the broccoli rabe, then cut stems into 2″ pieces. Leave leafy ends long.
7. Heat a deep, large, ovenproof skillet, preferably cast iron, over medium-high. Add ¼ cup oil and swirl to coat.
8. Remove sausage from casings and add to skillet. Break into small pieces with a wooden spoon. Cook, undisturbed, until sausage is browned, about 4 minutes. Stir a couple of times and continue to cook, undisturbed again, until sausage is fully cooked through, about 3 minutes longer.
9. Add garlic, chopped sage, and red pepper flakes, and cook, stirring, until garlic is golden, about 2 minutes.
10. Stir in half-and-half and simmer until sauce is thickened slightly, about 2 minutes. Reduce heat to low.
11. Gradually add about two-thirds of cheese, bit by bit, stirring constantly and letting cheese melt completely before adding more, until sauce is smooth and thick, about 3 minutes; season with salt and remove from heat.
12. Meanwhile, cook pasta in boiling salted water 2 minutes shy of package instructions (8–10 minutes depending on type).
13. During the last 2 minutes, add all of broccoli rabe to pot with pasta. Drain in a colander and shake several times to remove excess water. Return pasta and broccoli rabe to empty pasta pot.
14. Add cheesy sausage mixture from skillet to pot with pasta. Stir until pasta and broccoli rabe are coated in sauce, then transfer everything back to skillet.
15. Cover skillet tightly with foil and bake on center rack until pasta is tender and sauce is bubbling, 30–40 minutes. Let rest a few minutes while you heat broiler.
16. Remove foil and top with remaining cheese.
17. Toss sage leaves with remaining 1 T oil in a small bowl and arrange over pasta.
18. Broil until cheese is browned and bubbling in spots, about 2 to 5 minutes (depending on strength of broiler).
19. Let pasta cool a minute or two before serving.

One Year Ago: 

• Birthday Lasagna

Two Years Ago:

• Pancetta, White Bean, & Queso Fresco Empanadas
• Chicken & Corn Empanadas

Four Years Ago:

• Baked Pasta with Spinach, Chicken Sausage, & Vodka Sauce
• Classic Mozzarella Grandma Pizza Pie

Five Years Ago:

• Speedy Baked Ziti
• Chicken & Kale Casserole

Light Italian Wedding Soup

This is a lighter version of this classic soup. It has turkey instead of pork meatballs. The meatballs are also cooked in the liquid instead of being fried. This soup is also loaded with greens.

This recipe was adapted from Martha Stewart Living. I increased the garlic and used a combination of escarole and organic Tuscan kale instead of escarole alone. Swiss chard, beet greens, or broccoli rabe would also work well. It was very flavorful and hearty. Add some warm, crusty bread and it’s a perfect meal for the cold weather. 🙂

• 1 pound ground turkey, preferably dark-meat (93 percent lean)
• 4 garlic cloves, minced
• 1 large egg, lightly beaten
• 1/2 cup plain dried breadcrumbs
• 1/4 cup grated Parmesan, plus more for serving
• coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 medium onion, halved and thinly sliced
• 2 cups chicken stock
• 2 cans (14 1/2 ounces each) diced tomatoes in juice
• 2 heads escarole (2 pounds total), cored, trimmed, and coarsely chopped or 1 head escarole (about 11 oz) and 1 bunch (about 12 oz) Tuscan kale, ribs removed

1. In a bowl, combine turkey, garlic, egg, breadcrumbs, Parmesan, 1 teaspoon salt, and 1/4 teaspoon pepper. Using 1 tablespoon for each, roll mixture into balls. (I used a cookie scoop.)
2. In a large pot, heat oil over medium. Cook onion, stirring occasionally, until softened, 3 to 4 minutes.
3. Add broth and tomatoes (with juice); bring to a simmer.
4. Add meatballs; cook, without stirring, until meatballs float to surface, about 5 minutes.
5. Add as many greens to pot as will fit. Cook, gradually adding remaining greens, until wilted and meatballs are cooked through, about 5 minutes more.
6. Thin soup with water if desired; season with salt and pepper.
7. Serve soup sprinkled with more Parmesan.

One Year Ago:

• Classic Tomato Soup

Two Years Ago:

• Maushawa (Afgani Bean & Meatball Soup)

Three Years Ago:

• French Onion Soup
• Creamy Tomato Soup with “Egg” Noodles

Baked Rice with Sausage & Broccoli Rabe

At the beginning of the school year it is difficult to get back into our routine- especially getting dinner ready around my kids’ after-school activities. Ugh. I was able to make this one-pot dish ahead of time and keep it warm and ready to serve when we returned from running around. Perfect.

This dish is reminiscent of one of my favorite Italian dishes of orecchiette pasta with sausage and broccoli rabe. It reminded my husband of dirty rice. The recipe was adapted from Martha Stewart Living. I used sweet Italian pork sausage, increased the amount of broccoli rabe, and used shallots instead of onions.

Yield: Serves 4

• 2 tablespoons extra-virgin olive oil
• 8 ounces sweet Italian pork sausage, casings removed, broken into pieces
• 1/2 cup finely chopped onion or shallots
• 3 garlic cloves, minced
• 1 1/4 cups Arborio rice
• 1/4 cup dry white wine
• 2 1/4 cups chicken stock
• 6 to 8 ounces (about 6 cups) broccoli rabe, cut into 2-inch pieces, tossed with 1 T water and 1/4 tsp coarse salt

1. Preheat oven to 400 degrees on convection.
2. Heat a large, heavy ovenproof skillet (I used a 12″ cast iron skillet) over medium-high heat. Swirl in oil. Cook sausage, stirring often, until edges are browned, about 2 to 3 minutes.
3. Stir in shallots/onions and garlic. Cook until translucent, about 2 to 3 minutes.
4. Stir in rice to coat, then add the wine. Bring to a boil. Cook until skillet is almost dry.
5. Add stock. Bring to a boil.
6. Transfer skillet to oven. Bake for 10 minutes.
7. Add broccoli rabe. Bake until rice absorbs all the liquid, about 10 minutes.
8. Stir to incorporate the greens. Let stand, covered, for 10 minutes before serving.

One Year Ago:

• Corn Risotto

Two Years Ago:

• Lebanese One-Pot Mujadara with Spring Greens
• Poisson Meuniere or Fish with Lemon & Browned Butter Sauce

Three Years Ago:

• Shrimp and Herb Risotto

Broccoli Rabe Risotto with Grilled Lemon

I have had this dish waiting in the wings for a while. After posting a pressure cooker chili recipe, I decided that I should post this pressure cooker recipe as well! Until recently, I have been using my pressure cooker almost exclusively for risotto. It makes such a delicious and special meal a quick weeknight dinner. The BEST. I incorporated my CSA broccoli rabe into this version. The grilled lemon adds something bright and special to the finished dish- really putting it over the top. This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Isaac Becker. I adapted the recipe to make it in a pressure cooker as well as by increasing the amount of stock and broccoli rabe. We skipped the mascarpone- I am sure it would be lovely but we didn’t miss it! 🙂

Yield: Serves 6

• 1/2 lemon, thinly sliced crosswise
• olive oil, for brushing
• 3/4 pound broccoli rabe, trimmed and cut into large pieces
• 5 cups vegetable or chicken stock (6 cups is using in lieu of wine)
• 6 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 garlic clove, minced
• coarse salt, to taste
• 1 1/2 cups arborio rice (about 3/4 pound)
• 1 cup dry white wine (stock can be substituted, if desired)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 2 tablespoons finely chopped tarragon
• 2 tablespoons finely chopped flat-leaf parsley
• freshly ground black pepper, to taste
• mascarpone, for serving, optional

1. Light a grill or preheat a grill pan. Brush the lemon slices with oil and grill over high heat, turning once, until lightly charred, 2 to 3 minutes total. Transfer to a cutting board and let cool. Dice.
2. Meanwhile, in a large saucepan of salted boiling water, blanch the broccoli rabe until tender, about 3 minutes. Drain and cool under running water; drain again. Transfer the broccoli rabe to a food processor and puree until smooth. Scrape the puree into a measuring cup (you should have about 1 cup).
3. In a 5 to 7 quart pressure cooker, melt 4 tablespoons of the butter. Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
4. Add the rice and cook, stirring, until coated and opaque, about 2 to 3 minutes.
5. Add the stock and wine (if using) and stir.
6. Lock the lid in place and bring to high pressure over high heat. Adjust the heat to maintain high pressure. Cook for 7 minutes.
7. Release the lid according to the manufacturer’s instructions or place the pot under running cold water. Carefully open the lid, being careful of the steam.
8. Stir the broccoli rabe puree into the risotto along with the grated Parmigiano-Reggiano cheese, tarragon, parsley and the remaining 2 tablespoons of butter. Cook, stirring, until the risotto is creamy and heated through, about 2 minutes.
9. Season with salt and pepper to taste. Spoon into shallow bowls and top with the chopped grilled lemon and dollops of mascarpone, if desired.

One Year Ago:

• Pea Risotto

Two Years Ago:

• Orecchiette with Chicken Sausage and Broccoli Rabe

 

Spicy Roasted Shrimp and Broccoli Rabe

My husband said “I don’t get it- it tastes just like broccoli rabe and shrimp.” It is just broccoli rabe and shrimp! It was also a tasty dinner that took 20 minutes to make- and was healthy. I thought that it was a perfect quick dish because I love broccoli rabe and he loves shrimp. 🙂 To please my husband, we ate it with pappardelle noodles. The sesame oil gives the dish a special, surprise flavor. This recipe was adapted from the New York Times, contributed by Melissa Clark.

Yield: 2 to 3 servings

Time: 20 minutes

• 1 pound broccoli rabe, tough bottom stems removed
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon crushed red chile flakes, or to taste
• 1 pound large shrimp, peeled
• 1 teaspoon orange zest
• Orange wedges, for serving, optional

1. Heat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons olive oil, the sesame oil if using, 1/4 teaspoon salt and 1/8 teaspoon chile flakes. In a separate bowl, combine shrimp, remaining 1 tablespoon oil, the orange zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon chile flakes.

2. Spread broccoli and shrimp in a single layer on a baking sheet. Roast, tossing once or twice halfway through, until shrimp are just opaque and broccoli is tender and golden around the edges, about 10 minutes. Serve with orange wedges, if desired.