photo of orecchiette with broccoli rabe


  • 3 -4 oz. pancetta
  • 2 TBS. olive oil
  • 2- 3 cloves of garlic
  • 1 tsp. hot red pepper
  • 16 oz. box Orecchiette pasta
  • Head of broccoli rabe
  • Grated Romano cheese


To make the sauce, chop pancetta into small cubes, saute at med/low heat in olive oil, until tender but not crisp. After 3 minutes, add 2 – 3 minced cloves of garlic and hot red pepper to taste. Meanwhile, prepare a head of broccoli rabe by trimming the end of the stems and the leaves off the stems. Then cut the stems into 1 inch lengths. (If the stem is thick it can be cut lengthwise as the rabe will be boiled for only 3 minutes.) Detach the leafy parts of the leaves from the leaf stems and tear in half. Detach the florets from the stems and combine with the stem pieces and leaf pieces. When the pasta is 3 minute from being finished, toss the broccoli rabe into a pot of salted boiling water and boil for 3 minutes, then drain.

Combine the pasta with the rabe and the pancetta sauce and serve with grated Romano cheese.

Contributed by CO-OP owner, David Dee

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