Pasta With Broccoli Rabe And White Bean-Anchovy Sauce

  1. In a medium skillet over medium-low heat, heat the oil, anchovy, garlic, and red pepper flakes, stirring until anchovy dissolves, 1 to 2 minutes.
  2. Add beans, stock, and cream (if using). Simmer to thicken, 4 to 5 minutes, smashing the beans gently with a wooden spoon so that some of the beans remain whole but about half become mushy. Remove from heat, season with salt and pepper to taste, and cover to keep warm.
  3. Fill a large pot with water and bring to a boil. When boiling, add 1 tablespoon salt and the pasta. Cook until pasta just begins to soften, about 5 to 6 minutes.
  4. Add greens; cook until greens are wilted fully and pasta is al dente, 3 to 4 minutes longer.
  5. Reserve 1/3 cup pasta water, then drain the pasta and greens and return to pot. Add sauce and reserved pasta water and cook over medium-low heat, stirring to meld flavors, about 1 minute.
  6. Taste for salt and pepper. Squeeze half a lemon over the pot and mix to combine. Mix in several dollops of fresh ricotta (if using). Serve immediately, topping with grated cheese and more red pepper flakes at the table.

olive oil, anchovy, garlic, red pepper, white beans, vegetable stock, heavy cream, salt, orecchiette, broccoli rabe, lemon, fresh ricotta, romano

Taken from food52.com/recipes/39420-pasta-with-broccoli-rabe-and-white-bean-anchovy-sauce (may not work)

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