Broccoli Rabe and Salami Pasta

• 2 bunches broccoli rabe, trimmed and coarsely chopped
• 14 cup extra virgin olive oil, eyeball it
• 4 garlic cloves, minced
• 12 teaspoon crushed red pepper flakes
• 1 lb rigatoni pasta, with lines cooked to al dente
• 1 12 cups ricotta cheese
• 12 cup grated parmigiano-reggiano cheese, plus some to pass at table
• 13 lb salami, chopped (Genoa, sopressata, hot or sweet, or a mix)

1. Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta.
2. Salt the water liberally.
3. Simmer the broccoli rabe in water 10 to 12 minutes, then drain.
4. Return the skillet to medium heat with 1/4 cup extra-virgin olive oil.
5. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more.
6. While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente.
7. Just before draining reserve 1 cup starchy liquid.
8. Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl.
9. Add the starchy liquid and stir.
10. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine.

broccoli rabe, extra virgin olive oil, garlic, red pepper, rigatoni pasta, ricotta cheese, cheese, salami

Taken from www.food.com/recipe/broccoli-rabe-and-salami-pasta-291546 (may not work)