Orecchiette With Broccoli Rabe and Red Pepper

• 1 pound broccoli rabe
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1/4 to 1/2 teaspoon red pepper flakes
• 1 red bell pepper, finely diced
• Salt
• 3/4 pound orecchiette
• 2 ounces ricotta salata, pecorino, or a mix of pecorino and Parmesan, grated approximately 1/2 cup grated

1. Cut away the tough stem ends of the broccoli rabe and wash well.
2. Meanwhile, bring a large pot of water to a boil.
3. Season generously with salt and add the broccoli rabe.
4. Cook for 5 minutes, until tender, and transfer using a spider or a slotted spoon to a bowl of ice cold water.
5. Let sit for a few minutes and drain.
6. Squeeze out water and chop very fine.
7. Bring the water back to a boil and add the orecchiette.
8. Cook al dente, following the timing instructions on the package (usually 9 to 10 minutes).
9. While the pasta is cooking, heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the garlic and red pepper flakes.
10. Cook until the garlic is fragrant, 30 seconds to a minute, and add the diced red bell pepper.
11. Cook, stirring, until tender, 3 to 5 minutes, and add the remaining tablespoon of oil and the broccoli rabe.
12. Toss together for a minute, season to taste with salt, and remove from the heat but keep warm.
13. Stir 1/4 to 1/2 cup of the pasta cooking water into the greens.
14. Drain the pasta and toss it with the greens, peppers, and cheese.
15. Serve at once.

broccoli rabe, extra virgin olive oil, garlic, red pepper, red bell pepper, salt, orecchiette, ricotta salata

Taken from cooking.nytimes.com/recipes/1013846 (may not work)