This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.

　　

Ingredients

Makes 4 to 6 servings

　　1 pound broccoli rabe

　　1 1/2 pounds dried orecchiette

　　Kosher salt

　　1/2 cup extra-virgin olive oil

　　4 garlic cloves, sliced

　　1 teaspoon red pepper flakes (optional)

　　3/4 cup freshly grated Pecorino Romano

　　

Step 1

1. Trim all the leaves away from the broccoli rabe and remove the central core from each leaf. Remove the bottom 3 inches of the stem and peel the rest up to the flower buds. Rinse well in cold running water.

　　

Step 2

2. Bring a large pot of salted water to a boil. Add the broccoli rabe and stir to submerge. Cook, uncovered, until tender and deep green in color, 3 to 4 minutes. Using a slotted spoon or tongs, lift the greens out of the water and rinse under cold running water. Drain the leaves in a colander for a few minutes then coarsely chop them and set aside.

　　

Step 3

3. Bring another large pot of salted water to a boil. Add the orecchiette and stir to submerge and separate the pasta. Cook, uncovered, until the pasta is al dente, about 8 minutes. Reserve about 1/4 cup of the pasta cooking water for finishing the dish if necessary.

　　

Step 4

4. While the pasta is cooking, in a large skillet over moderate heat, warm the oil. Add the garlic and sauté, stirring frequently, until light golden in color, about 1 minute. Add the red pepper flakes, if using, the blanched broccoli rabe, and the reserved pasta cooking water as needed. Drain the orecchiette in a colander, shaking well to remove excess water, then add it the broccoli rabe in the skillet and toss together over moderate heat until heated through, about 1 minute.

　　

Step 5

5. Serve the pasta garnished with Pecorino Romano.

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