We call this one “Rabes and Salames” around the house – enjoy!
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- Salt
- 2 bunches broccoli rabe, trimmed and coarsely chopped
- 1/4 cup extra-virgin olive oil, eyeball it
- 4 cloves garlic, grated or finely chopped
- 1/2 teaspoon crushed red pepper flakes
- 1 pound rigatoni with lines, cooked to al dente
- 1 1/2 cups ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
- 1/3 pound salami, chopped (Genoa, sopressata, hot or sweet, or a mix)
- Black pepper
Instructions
- Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta. Salt the water liberally.
- Simmer the broccoli rabe in water 10 to 12 minutes, then drain. Return the skillet to medium heat with 1/4 cup extra-virgin olive oil. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more.
- While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente. Just before draining reserve 1 cup starchy liquid.
- Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 976 |
| Total Fat | 45 g |
| Saturated Fat | 17 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 10 g |
| Sugar | 4 g |
| Protein | 47 g |
| Cholesterol | 101 mg |
| Sodium | 1180 mg |
Reviews
I have been making this for years now and always a hit. People who have issues with this recipe probably don’t like broccoli rabe in the first place. PEOPLE if you haven’t had it before (you must not be a New Yorker you should not make it in a recipe. Those of us who love Rabe, love the bitternes. I don’t even blanche my rabe. I cook it in garlic, chili flakes and olive oil to maintain the texture and flavor. Please use good salami. I realize many of you live in some god forsaken place without salumerias with fresh salami but at least go for the best genoa at the deli counter. Toughest part of this recipe is remembering to reserve some starch pasta cooking liquid to add to make it saucy. This may be the most important step of all as it pulls everything together. People throwing this dish away failed to prepare it properly or bought poor quality ingredients!
$22 for ingredients not including the broccoli rabe. Too rich and would rather ate just the salami.
I make boccoli rabe sandwiches,thats how much I love it.To put it into this recipe was a plus.Im not too much a fan of salami,so i did do panchetta instead…Love rigatoni,fresh grated cheese,how much better can it get…plus its fast!
It is a great recipe. I only used a tiny bit amount of salami in this, but it was so tasty.
Quick and easy. Great meal for a busy Saturday.
This recipe is easy and very good. However, I get better results with pancetta instead of salami. Trader Joe’s has containers of diced pancetta, and when the pasta goes into the water to boil, I just saute the pancetta. Don’t brown it, just let the fat soften. Best part, it doesn’t taste chemical smoked, like the salamis. Also, I blanch only the stem parts of the rabe so the flowers don’t get mushy – one of the commentators mentioned the downside of mushy vegetables.
I was really disappointed with this recipe. Thought it would be good and ended up trowing it all away, which was a huge waste of money. Some strong tastes that for me don’t mesh together well. Maybe for some but not for me.
This was really good…I made it as directed, but I halved everything since I was the only one who was going to eat it. I agree that the quality of salami would make a huge taste difference, but so would the quality of the Parmesan Cheese. The shelf stuff not in the fridge section usually has very little flavor which would make a huge difference in this dish, get a whole piece and grate fresh or a least get the freshly grated found in the refridgerated deli section!
I had already done my shopping for the week and had planned on making pasta primavera when I caught this episode. I decided to marry the two recipes, thinking it would be a real winner, plus I had some salami already in the freezer. For the vegetables, I had broccoli, zucchini, onion, carrots, and peas. Mixed the rest of the recipe as written. My husband and I both thought the salami was too much. Just very overpowering. The veggies were excellent. If I made it again, I’d sub. chicken for the salami or just forgo the meat altogether. The ricotta + pasta water combo makes a great sauce.
This is absolutely the BEST pasta recipe I’ve not only made, but that I have had!! It takes like I ordered this at a restaurant! I’m a college student; therefore, food needs to be quick and easy for me to make it or else I’ll just order out. This recipe is SO easy to make and it’s absolutely delicious!!! The only thing I really changed was that I used spinach instead of broccoli rabe because apparently no one at Food Lion has ever heard of it… but I feel that spinach makes a great substitute. Considering that, I’m not that big on spinach, but with this recipe, it’s absolutely delicious. I recommend this recipe to EVERYONE. Every time my roommate takes leftovers to work, someone new asks for the recipe. I’ve already had to make 2 copies of the recipe for his co-workers, so I think that says enough!!