Chef Alessandro Vianello of Pastificio di Luigi shares his simple recipe for orecchiette (little ears) pasta with rapini (broccoli rabe)
- 500 g orecchiette pasta
- 1 bunch rapini, washed and chopped into ½-inch pieces
- 1 tbsp Calabrian chili paste
- 4 cloves garlic, chopped fine
- 2 tbsp canola oil
- 4 tbsp butter
- 100 g grated pecorino Romano
- Salt and pepper to taste
- Good finishing extra virgin olive oil
- Bring a large pot of water to A boil and season it with enough salt that it tastes like the ocean.
- In a large frying pan, on medium heat, gently cook the garlic and chili in the canola oil, about 3 minutes.
- Add the rapini and cook until tender, about 4 minutes.
- Start cooking your pasta according to the directions on the package. You want your pasta to be al dente so it still has a little texture and bite left.
- Add the butter and seasoning to the pan with the rapini. Also add a small ladle of the pasta cooking water to the pan, about 3 oz.
- While continuing to cook the rapini and melt the butter, the sauce should start to form. You are looking for a light creamy consistency.
- Strain the pasta once it is cooked and add it to the pan with the rapini and combine with the sauce. If the sauce is too thick, add a little more water. If the sauce is a little too thin, add a little more butter.
- Plate the pasta and garnish the top with the grated cheese and the finishing olive oil. Buon appetito!