Happily, for the Accidental Locavore, my CSA has started and this year there’s been plenty of broccoli rabe. Orcchiette with sausage and broccoli rabe has always been one of my favorites, so when I saw this on Saveur’s website, I started chopping! Serves 2 hungry people and comes together quickly:
- 1 bunch broccoli rabe (about ¾ pound), roughly chopped
- 1â„3cup extra-virgin olive oil
- 4 large cloves garlic, crushed
- crushed red chile flakes, to taste
- ½ box orecchiette
- Zest of 1 lemon
- 3 ounces of goat cheese, softened
Steam the broccoli rabe until crisp-tender. I used a covered dish in the microwave for 2 minutes.
When the broccoli is cooked, add the olive oil to a large sauté pan over medium heat. Add the garlic and cook until golden, about 3 minutes. Add the red pepper flakes and cook for about 30 seconds. Add the broccoli rabe, toss in the oil and reduce the heat to low.
Drain the pasta, reserving ½ cup of the pasta water, and add to the pan, along with the lemon zest. Increase the heat to high and slowly add the pasta water, stirring until it’s absorbed. Taste and add salt and red pepper flakes as needed. Serve, topped with dollops of the goat cheese and enjoy
My verdict: Yummy! Between adding the pasta water to make a sauce and the goat cheese, it’s a wonderful, creamy pasta. I’ve made it twice, the second time adding a large piece of Italian sausage that I crumbled up and cooked before adding the garlic etc. Frank loved it, which is a sign that’s it’s a good dish, as he’s not terribly fond of broccoli rabe. Funnily, both times I’ve made it, I’ve wanted to toss some toasted pine nuts into it, but both times was too lazy to go toast them. Some chopped olives, or sautéed mushrooms might be nice too.
Speaking of lazy, one of the chores we both hate is washing the pasta pot. That’s changed since we discovered Fasta Pasta. It’s a microwave pasta cooker (if you’re Italian and/or fussy about cooking pasta, just skip this) and it works like crazy! It’s a box that you fill with pasta and water and pop in the microwave. When it’s done, add the lid and it drains the pasta. There’s a chart that gives you amounts and times. What it doesn’t tell you, is that like most pasta, it’s much better when you add a healthy dose of salt to the water. If you’re cooking for a crowd, you’re probably better off with the traditional pot, but for a couple of people it’s just genius! It’s dishwasher safe and takes up much less space than the pasta pot (that we store it in).