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Braised Broccoli Rabe with Orecchiette

  • 20 m
  • 35 m
Elizabeth Hiser
“Here we mellow broccoli rabe's bitterness just a bit by plunging it into boiling water for a minute before adding it to the pasta. For a variation, try adding crumbles of browned Italian turkey sausage.”


    • 1 pound broccoli rabe, tough stems trimmed
    • 2 teaspoons extra-virgin olive oil
    • 3 cloves garlic, minced
    • 1 teaspoon dried rosemary
    • ¼ teaspoon crushed red pepper
    • 5 cups vegetable broth, reduced-sodium chicken broth or water
    • 8 ounces whole-wheat pasta, such as orecchiette, chiocciole (pictured) or penne
    • ⅛ teaspoon salt
    • Freshly ground pepper , to taste
    • ¼ cup chopped walnuts, toasted (see Tip)


  • 1 Cook broccoli rabe in a large pot of boiling water until bright green and still crisp, about 1 minute. Drain and refresh under cold running water. Coarsely chop.
  • 2 Combine oil, garlic, rosemary and crushed red pepper in a large pot; cook, stirring, over medium heat, until fragrant, about 1 minute. Add broth (or water) and bring to a boil. Add pasta and the broccoli rabe. Increase heat to medium-high and cook, uncovered, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, 15 to 18 minutes. Season with salt and pepper.
  • 3 Serve in shallow bowls, sprinkled with walnuts.
  • Tip: To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
ALL RIGHTS RESERVED © 2019 Printed From 9/16/2019