Broccoli Rabe Pancetta Pasta
Broccoli Rabe Pancetta Pasta is a hearty pasta recipe that will warm you up on a chilly evening. This Italian recipe, bursting with nutritious broccoli rabe and bits of flavorful pancetta, will transport you to Italy in your very own kitchen. Orecchiette pasta, shaped like "little ears", catch the bits of broccoli rabe, onion, garlic and pancetta for your every bite!
- 8 oz. orecchiette pasta
- 1 pkg. (4 oz.) diced pancetta
- 1 onion, chopped, 1 cup
- 1 clove garlic, minced
- 1/4 tsp. kosher salt
- 1/8 tsp. crushed red pepper flakes
- 1/4 cup white wine or chicken broth
- 1 bunch (1 lb.) broccoli rabe, tough stems trimmed, remaining stems, leaves and florettes chopped, 6 cups
- 3 Tbs. butter
- shaved Parmesan cheese
Cook pasta according to package directions for al dente. Drain, reserving 1/2 cup of pasta water.
Meanwhile, heat large non-stick skillet, preferably with tall sides, over medium heat.
Cook pancetta, onion, garlic, kosher salt and pepper flakes until pancetta is browned and onions are tender, 5-7 minutes, stirring occasionally.
Add white wine. Boil 1 minute.
Add broccoli rabe. Cook, covered, until wilted and tender, 8-10 minutes, stirring occasionally.
Add butter, cooked pasta and reserved pasta water. Cook until butter has melted and pasta is heated through, 2-3 minutes, stirring occasionally.
Serve with shaved Parmesan cheese.
Makes 4 servings (5 cups).
Prepackaged diced pancetta can be found in the refrigerated section of your supermarket. Not available in your supermarket? Just buy a 4 ounce piece of pancetta in the deli department and cut into small diced pieces.
Calories: 312kcal | Carbohydrates: 46g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 204mg | Potassium: 177mg | Fiber: 2g | Sugar: 3g | Vitamin A: 308IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg