Broccoli Rabe With Pasta

• 1 pound broccoli rabe
• 3/4 pound tubular pasta, like penne or rigatoni
• 4 tablespoons olive oil
• 1 tablespoon finely chopped garlic
• 1/2 teaspoon red pepper flakes, or to taste
• 1 large red sweet pepper, cored, seeded and cut into 1 1/2-inch-long strips
• 1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
• 1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
• 2 cups crushed tomatoes
• Salt and freshly ground pepper to taste
• 4 tablespoons Parmesan cheese

1. Trim and wash the broccoli rabe, and cut into bite-sized pieces.
2. Wash in cold water, and drain.
3. In a large kettle, add enough salted water to cook the broccoli rabe.
4. Bring to a boil, and cook until crisply tender.
5. Do not overcook.
6. Remove the broccoli rabe, and set aside.
7. Reserve the cooking liquid in the kettle.
8. Bring the kettle with the cooking liquid to a boil.
9. Add the pasta, and cook according to the package instructions.
10. Do not overcook.
11. Drain, reserving 1/2 cup of the cooking liquid.
12. Meanwhile, heat 2 tablespoons of olive oil in a deep skillet, and add the garlic.
13. Cook briefly, do not brown.
14. Add the pepper flakes, the sweet pepper, rosemary and oregano, and cook, stirring briefly.
15. Add the crushed tomatoes, and salt and pepper to taste.
16. Bring to a boil, and simmer for 8 minutes, stirring often.
17. Add the drained pasta, the cooked broccoli rabe and the reserved cooking liquid, the remaining olive oil and the Parmesan cheese.
18. Cook, stirring and tossing, for 1 minute.
19. Check seasoning; serve immediately on hot serving plates.

broccoli rabe, tubular pasta, olive oil, garlic, red pepper, red sweet pepper, rosemary, fresh oregano, tomatoes, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/11186 (may not work)