Orecchiette With Broccoli Rabe, Bacon, And Bread Crumbs

• 1 pound broccoli rabe, tough ends removed, cut into 1-inch lengths
• 1/2 cup olive oil
• 1 cup fresh bread crumbs
• 4 slices bacon, cut crosswise into 1/4-inch strips
• 6 cloves garlic, minced
• 1/4 teaspoon dried red-pepper flakes
• 1 pound orecchiette
• 3/4 teaspoon salt

1. In a medium pot of boiling, salted water, cook the broccoli rabe until almost done, about 3 minutes. Drain thoroughly.
2. In a large nonstick frying pan, heat 1/4 cup of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove. Wipe out the pan.
3. In the same pan, cook the bacon until crisp. Remove the bacon and drain on paper towels. Pour off all the fat. Heat the remaining 1/4 cup oil in the frying pan over moderately low heat. Add the garlic and red-pepper flakes and cook, stirring, for 1 minute. Add the broccoli rabe and cook, stirring occasionally, until just done, about 3 minutes longer.
4. In a large pot of boiling, salted water, cook the orecchiette until done, about 15 minutes. Drain and toss with the bread crumbs, bacon, broccoli rabe, and salt.
5. Fresh Bread Crumbs: The quickest way to make fresh bread crumbs is to tear up a few slices of French or Italian bread and whir them in the food processor. No need to remove the crust.
6. Wine Recommendation: The bitter bite of the broccoli rabe and the pungent garlic in this dish both require a crisp white wine to act as a neutral foil. Try a pinot grigio from Friuli for good effect.

broccoli rabe, olive oil, bread crumbs, bacon, garlic, redpepper, orecchiette, salt

Taken from www.myrecipes.com/recipe/orecchiette-with-broccoli-rabe-bacon-bread-crumbs (may not work)