| Level: | Easy |
| Total: | 25 min |
| Active: | 15 min |
| Yield: | 4 to 5 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds broccoli rabe (1 to 2 bunches)
- 1 pound large pasta shells, such as Barilla
- Good olive oil
- 1/2 pound pancetta, 1/4-inch diced (see Cook’s Note)
- 2 garlic cloves, minced
- 1 teaspoon crushed red pepper flakes
- 8 to 10 ounces fresh ricotta, store-bought or homemade
- Freshly grated Italian Parmesan cheese, for serving
Instructions
- Bring a large (11 by 5 1/2-inch) pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2 to 3 minutes, until just tender. With a wire skimmer or tongs, lift the broccoli rabe (don’t drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta, and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large (12-inch) sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for one minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon salt, and 1 teaspoon black pepper and toss. Cook over medium heat for a few minutes, until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn’t dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzled with olive oil, and with grated Parmesan on the side.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 652 |
| Total Fat | 29 g |
| Saturated Fat | 10 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 26 g |
| Cholesterol | 56 mg |
| Sodium | 769 mg |
Reviews
Very good recipe. I’d considered making it for months, but my market never had any broccoli-rabe. The Parmesan is critical, I think. The dish seemed to lack something until I added the cheese. I think the saltiness enhances the dish.
Ina never disappoints! This is a great side dish for so many grilled meats. And you can make substitutions! Instead of broccoli rabe, I subbed broccoli. Instead of pancetta-bacon. And instead of ricotta-cream cheese. You can get creative with Ina’s framework on this one.
I have to say that I was surprised that they flavor came through. I didn’t expect it bc it seemed watery. I tasted before I added the ricotta and I knew this was going to be good. Unexpectedly, I believe the ricotta takes away from the dish. I would either skip or use something light and creamy, maybe Mascarpone
I added a shallot, one extra garlic clove & soaked the broccoli rabe in chicken broth while waiting for pasta. Yummy!
this dish was easy to put together but you would never think that based on the flavor and presentation. Absolutely delicious.
Make the fresh ricotta yourself. It is less expensive, foolproof and so delicious. Penny
I substituted lacinato kale for the broccoli rabe & it was delicious! Such a quick and easy recipe.
Pleasantly surprised with how delicious this was!
Was very good. The red pepper flakes give this some zip. Used homemade ricotta cheese from Whole Foods. Was a bit more expensive but well worth the cost.
So good! I used kale instead and it was delicious!