Orecchiette With Broccoli Rabe and Red Pepper

1. 1

   Cut away the tough stem ends of the broccoli rabe and wash well.

2. 2

   Meanwhile, bring a large pot of water to a boil.

3. 3

   Season generously with salt and add the broccoli rabe.

4. 4

   Cook for 5 minutes, until tender, and transfer using a spider or a slotted spoon to a bowl of ice cold water.

5. 5

   Let sit for a few minutes and drain.

6. 6

   Squeeze out water and chop very fine.

7. 7

   Bring the water back to a boil and add the orecchiette.

8. 8

   Cook al dente, following the timing instructions on the package (usually 9 to 10 minutes).

9. 9

   While the pasta is cooking, heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the garlic and red pepper flakes.

10. 10

    Cook until the garlic is fragrant, 30 seconds to a minute, and add the diced red bell pepper.

11. 11

    Cook, stirring, until tender, 3 to 5 minutes, and add the remaining tablespoon of oil and the broccoli rabe.

12. 12

    Toss together for a minute, season to taste with salt, and remove from the heat but keep warm.

13. 13

    Stir 1/4 to 1/2 cup of the pasta cooking water into the greens.

14. 14

    Drain the pasta and toss it with the greens, peppers, and cheese.

15. 15

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.