Orecchiette with Broccoli Rabe, Ricotta Salata and Prosciutto

• 1 tablespoon plus 1/4 teaspoon salt
• 1 pound dried orecchiette pasta
• 3 tablespoons extra-virgin olive oil
• 1 cup julienned onion
• 3 cloves garlic, thinly sliced
• 3 ounces thinly sliced prosciutto, cut into thin strips
• 1 teaspoon crushed red pepper
• 1 bunch broccoli rabe, cut into 1-inch pieces
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 10 oil-packed sun-dried tomatoes, drained and thinly sliced
• 1/4 cup freshly chopped parsley leaves
• 4 to 6 ounces ricotta salata, coarsely grated

1. In a large soup pot or stockpot, bring 4 quarts of cold water to a boil.
2. Add 1 tablespoon of the salt and the orecchiette and cook according to package directions until al dente.
3. Drain the pasta and set aside.
4. Reserve 1/2 cup of the cooking liquid for the sauce.
5. While pasta is cooking, heat 2 tablespoons of the olive oil in a large skillet and, when hot, add the onion and remaining 1/4 teaspoon of salt and cook, stirring often, until onions are golden, about 8 minutes.
6. Add the garlic and cook for 2 minutes.
7. Add the prosciutto and crushed red pepper and cook, stirring, for 3 minutes.
8. Add the broccoli rabe and black pepper and cook, tossing, until the broccoli rabe is wilted, 1 to 2 minutes.
9. Add the lemon juice, lemon zest, and sun-dried tomatoes and stir to combine.
10. Add the drained pasta and the reserved 1/2 cup of pasta cooking liquid and cook, stirring, until everything is heated through and well-combined.
11. Remove from the heat and add the parsley, remaining tablespoon of olive oil, and the ricotta salata; toss thoroughly to combine.
12. Serve immediately.

salt, pasta, extravirgin olive oil, onion, garlic, red pepper, broccoli rabe, freshly ground black pepper, lemon juice, lemon zest, oil, freshly chopped parsley, ricotta salata

Taken from www.foodnetwork.com/recipes/orecchiette-with-broccoli-rabe-ricotta-salata-and-prosciutto-recipe.html (may not work)