Broccoli Rabe With Sun Dried Tomatoes And Orecchiet

Name: Broccoli Rabe With Sun Dried Tomatoes And Orecchiette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra virgin olive oil; 6 ounces pancetta, diced (or bacon); 1 medium onion, diced fine; 6 garlic cloves, chopped; 1 teaspoon red pepper flakes (to taste); 2 bunches about 2 1/2 pounds broccoli rabe, bottom 3-4 inches of the stems discarded, leaves separated, florets and remaining stem washed; 2 cups unsalted chicken stock; 1 1/2 cups water (optional); 1/2 cup sun-dried tomato, reconstituted in hot water, drained and diced; 1/2 lb orecchiette; 1/2 cup grated parmesan cheese; 1 tablespoon lemon juice; kosher salt, to taste; fresh ground black pepper, to taste

Servings: persons

1/4 cup extra virgin olive oil
6 ounces pancetta, diced (or bacon)
1 medium onion, diced fine
6 garlic cloves, chopped
1 teaspoon red pepper flakes (to taste)
2 bunches about 2 1/2 pounds broccoli rabe, bottom 3-4 inches of the stems discarded, leaves separated, florets and remaining stem washed
2 cups unsalted chicken stock
1 1/2 cups water (optional)
1/2 cup sun-dried tomato, reconstituted in hot water, drained and diced
1/2 lb orecchiette
1/2 cup grated parmesan cheese
1 tablespoon lemon juice
kosher salt, to taste
fresh ground black pepper, to taste

1
Heat a large sauteuse, saute pan, or large sauce pot over medium heat, then add the olive oil.
2
Add the pancetta and saute gently until some of the fat has rendered, about 4 minutes.
3
Add the onions, garlic and red chile flakes to the pancetta and saute until the onions and garlic soften and turn golden, about 4 minutes. Be careful not to burn the onion and garlic or they will become bitter.
4
Add the broccoli rabe to the pan. Cover and cook, stirring occasionally, until the greens begin to wilt.
5
Bring the chicken stock to a simmer in a small saucepan.
6
Add 1 cup of the hot chicken stock to the saute pan and bring to a boil. Add the sun-dried tomatoes and orecchiette to the pan and reduce the heat to a simmer. Continue stirring the contents of the pan and cook until the pasta becomes al dente, about 15 minutes. Slowly add more hot chicken stock, then water, as needed, to cook the pasta.
7
Add the Parmesan cheese and lemon juice and season to taste with salt and freshly ground pepper. Serve immediately.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup extra virgin olive oil, 6 ounces pancetta, diced (or bacon), 1 medium onion, diced fine, 6 garlic cloves, chopped, and more.

Yes, Broccoli Rabe With Sun Dried Tomatoes And Orecchiette falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli Rabe With Sun Dried Tomatoes And Orecchiette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions