Ingredients

4 servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

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

Step 4

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.

　　Rachael Ray's 30-Minute Get Real Meals