Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce

  1. Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil.
  2. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process.
  3. Drain well, and pat dry with paper towels.
  4. Fill a pot with lightly salted water and bring to a rolling boil over high heat.
  5. Once the water is boiling, stir in the fusilli, and return to a boil.
  6. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes.
  7. Drain well in a colander set in the sink.
  8. While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
  9. Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil.
  10. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

broccoli rabe, pasta, olive oil, garlic, salt, rosemary, italian herb mix, red pepper, white wine, tomatoes, green onions, clove garlic, parmesan cheese

Taken from allrecipes.com/recipe/fusilli-with-rapini-broccoli-rabe-garlic-and-tomato-wine-sauce/ (may not work)

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