Cavatelli with Broccoli Rabe and Cannelini Beans

Name: Cavatelli with Broccoli Rabe and Cannelini Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil, plus more for drizzling when serving; 1 medium onion, diced; 6 cloves garlic, pressed or minced; 1 bunch broccoli rabe, trimmed and cut into bite size pieces; 3 cups cannellini beans, cooked till just tender and drained; 1 1/2 cups chicken broth; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon dried basil; Salt and freshly ground black pepper; 1 pound cavatelli pasta, cooked until just al dente and kept warm; 1/2 cup pancetta, julienned and sauteed until crispy, drained; Parmigiano-Reggiano or Asiago, shaved or grated, for serving

Servings: persons

1/4 cup extra-virgin olive oil, plus more for drizzling when serving
1 medium onion, diced
6 cloves garlic, pressed or minced
1 bunch broccoli rabe, trimmed and cut into bite size pieces
3 cups cannellini beans, cooked till just tender and drained
1 1/2 cups chicken broth
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried basil
Salt and freshly ground black pepper
1 pound cavatelli pasta, cooked until just al dente and kept warm
1/2 cup pancetta, julienned and sauteed until crispy, drained
Parmigiano-Reggiano or Asiago, shaved or grated, for serving

1
In a large saucepan heat the 1/4 cup olive oil over medium-high heat.
2
Add the onion and cook until just beginning to caramelize around the edges, 5 to 7 minutes.
3
Add the garlic and cook for 1 minute, stirring constantly.
4
Add the broccoli rabe and cook, stirring, until just wilted, about 3 minutes.
5
Add the cannellini beans, chicken broth, crushed red pepper and basil and cook at a simmer, uncovered, until the liquid has reduced slightly and the beans are just beginning to break apart, about 15 minutes.
6
The sauce should be brothy.
7
Remove from the heat and season with salt and freshly ground black pepper.
8
When ready to serve, transfer the warm pasta to a large bowl.
9
Add half of the sauce and toss to combine.
10
Serve the pasta in shallow bowls, with more sauce ladled over the top.
11
Sprinkle each serving with some of the crispy pancetta and drizzle with extra-virgin olive oil, to taste.
12
Pass the cheese at the table for guests to add at their own discretion.

954

kcal

Calories

Fat

130

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 12 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, plus more for drizzling when serving, 1 medium onion, diced, 6 cloves garlic, pressed or minced, 1 bunch broccoli rabe, trimmed and cut into bite size pieces, and more.

Yes, Cavatelli with Broccoli Rabe and Cannelini Beans falls under the Pasta & Noodles 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!