Orecchiette Rabe Broccoli Pasta Recipes

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EASY ORECCHIETTE WITH BROCCOLI RABE



Easy Orecchiette with Broccoli Rabe image

Olive oil and Parmesan cheese offset the bite of the broccoli rabe in this classic orecchiette pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 9

Salt and freshly ground pepper
1 1/2 pounds broccoli rabe, rinsed, trimmed, and cut into 1-inch pieces
1 pound orecchiette pasta
1/4 cup olive oil
3 cloves garlic, minced
1 or 2 anchovy fillets (optional)
1/8 to 1/4 teaspoon crushed red pepper
Freshly grated Parmesan cheese, for serving
Lemon wedges, for serving

Steps:

  • Bring a large pot of water to a boil; salt generously. Add broccoli rabe. Cook until leaves are wilted, about 1 minute. Using a slotted spoon, transfer broccoli rabe to colander; drain well.
  • Return water to a boil, and add pasta; cook until al dente, according to package instructions. Drain, reserving 1/2 cup cooking liquid.
  • Meanwhile, heat oil in large skillet over medium-low heat. Add garlic; cook, stirring, until soft, 30 seconds, being careful not to brown. Add anchovy fillets, if using, and crushed red pepper; cook, stirring, 1 to 2 minutes. Stir in broccoli rabe; cook until heated through, 3 to 4 minutes.
  • Add pasta to broccoli rabe mixture; toss to combine, adding reserved cooking water as desired. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Serve with Parmesan and lemon wedges.

ORECCHIETTE WITH BROCCOLI RABE



Orecchiette With Broccoli Rabe image

Orecchiette with broccoli rabe is one of the signature pasta dishes from Apulia, city of Bari in particular.

Provided by Italian Recipe Book

Categories     Pasta

Number Of Ingredients 7

1 lb fresh orecchiette pasta OR 12 oz dry orecchiette
1 bunch broccoli rabe ((rapini))
2-3 garlic cloves
4 anchovy fillets
Pinch peperoncino ((chili flakes ½ inch fresh hot pepper))
Extra virgin olive oil
Salt to taste

Steps:

  • Put a large pot of water to boil.
  • In the meantime, wash broccoli rabe under cold running water.
  • Remove all yellow and dull leaves. Trim off the bottoms of the stems to remove tough and fibrous parts.
  • If some of the stems are still thick don't cut them off further but split the end with a knife until the stems thins out a bit. This will ensure your greens are cooked evenly. Chop coarsely.
  • Once water is boiling add salt and broccoli rabe. Reduce the heat and cook for about 5 minutes.
  • Past that time add orecchiette pasta and cook until pasta is "al dente". Verify cooking time on the directions on the package.
  • Dry pasta cooks longer!
  • While pasta and broccoli rabe are cooking prepare the sauce.
  • In a large skillet pan add a generous splash of extra virgin olive oil, pinch of peperoncino (or fresh hot pepper), garlic cloves crushed with a flat knife and anchovy fillets.
  • Cook on medium low heat stirring continuously. The sauce is ready once garlic becomes fragrant and anchovy fillets are dissolved. Remove garlic (optional). Turn off the heat.
  • Drain pasta with broccoli rabe.
  • Add it to a pan with the sauce. Turn on the heat and toss everything for a couple of minutes until all the flavors combine.

ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE



Orecchiette with Broccoli Rabe and Sausage image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Number Of Ingredients 8

1/2 teaspoon crushed red pepper flakes, or to taste
Shaved Parmesan, for garnish
3 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage
Kosher salt to taste, plus 1 1/2 teaspoons
2 pounds broccoli rabe, stems trimmed
1 pound orecchiette pasta
4 cloves garlic, sliced

Steps:

  • Heat oil in a large skillet over medium heat. Add sausage, and cook, turning occasionally until browned, about 10 minutes. Remove sausage to a plate and reserve pan and sausage drippings.
  • Meanwhile, bring a large pot of cold water to a boil over high heat. Add a large pinch of salt and broccoli rabe and cook, uncovered, until broccoli rabe is bright green and tender but still slightly crisp, about 5 minutes. Immediately transfer broccoli rabe using tongs to a colander (reserve boiling water) and rinse under cold running water. Chop into bite-sized pieces and set aside.
  • Add pasta to reserved boiling water and cook, stirring occasionally, until al dente (tender but not mushy), about 12 minutes. Meanwhile, heat reserved pan and drippings over medium heat. Add garlic and cook, stirring frequently, until it is golden brown, about 5 minutes. Add broccoli rabe, pepper flakes, and 1 1/2 teaspoons of salt; increase heat to medium-high, and cook, continually stirring, until broccoli rabe is hot and tender, about 5 minutes. Slice sausage into 1/4-inch thick coins and add to pan and mix well cook until sausage is warmed through, about 5 more minutes.
  • Drain pasta in a colander in sink, reserving 1/4 cup of cooking liquid. Toss pasta and liquid with broccoli rabe mixture. Transfer pasta to a serving dish or individual bowls, garnish with Parmesean and serve.

ORECCHIETTE RABE (BROCCOLI) PASTA



Orecchiette Rabe (Broccoli) Pasta image

This is a great Southern Italian recipe from 150 year old butcher shop in Bari Italy, owner is Leda Monzari. It has a unique bitter flavor from the rappini Italian broccoli, which I cannot get in Russia yet but in most USA markets.Orecchiette Pasta is ear shaped and pinched, get it anywhere in USA.This is different, your friends will come back for more! John Ortega in Moscow,Russia

Provided by John Ortega

Categories     European

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

2 cups orecchiette
1 lb broccoli rabe (Rappinni Broccoli)
3 garlic cloves
5 slices anchovies
cherry tomatoes (optional)
hot chili pepper flakes

Steps:

  • Put olive oil in a non stick pan, add the chopped Garlic, Pepper Flakes, and the Anchovies.
  • Cook till garlic turns a slight brown.
  • Put Rape or Rappinni Broccoli in boiling hot water, salt, cook till soft.
  • Strain rabe from the boiling water and use the green water to boil the Orecchiette pasta.
  • Strain water from pasta, add pasta and rape to olive oil mixture,garlic,anchovie mixture, toss and serve it hot.

Nutrition Facts : Calories 236.1, Fat 1.4, SaturatedFat 0.2, Sodium 41.2, Carbohydrate 45.8, Fiber 4.9, Sugar 1.9, Protein 11

BROCCOLI RABE AND ORECCHIETTE



Broccoli Rabe and Orecchiette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/2 pound orecchiette, (little ear shaped pastas) cooked al dente
2 1/4 to 2 1/2 pounds, broccoli rabe 2 large bunches
Salt
1/3 cup extra-virgin olive oil, 4 or 5 turns of the pan
6 to 8 cloves garlic, finely chopped
1 full teaspoon red pepper flakes
1/2 cup freshly grated Parmigiano-Reggiano
Black pepper

Steps:

  • Place a pot of water on the stove to bring to a boil for pasta. Cover pot to bring water to a boil. Salt the water to season it and add half a pound of "little ears" pasta. Cook to al dente, about 7 minutes.
  • Trim ends off broccoli rabe, coarsely chop it and add it to a deep skillet. Add 2 or 3 cups of water to the pan. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve. Return the deep skillet to the stove and place it over medium heat. Add 5 turns of the pan of extra-virgin olive oil, chopped garlic, crushed red pepper flakes and saute 2 to3 minutes, stirring frequently. Add broccoli rabe and turn to coat them in garlic oil. Drain pasta reserving 3/4 cup of pasta water. Add the pasta and water to the pan. Toss pasta and broccoli rabe with lots of grated cheese, salt and pepper, to your taste. Serve immediately.

BROCCOLI RABE AND ORECCHIETTE



Broccoli Rabe and Orecchiette image

Categories     Sauce     Broccoli     Broccoli Rabe     Simmer     Boil

Yield 4 servings

Number Of Ingredients 8

Salt
1/2 pound orecchiette (little ear-shaped pastas), cooked al dente
2 1/4 to 2 1/2 pounds (2 large bunches) broccoli rabe, ends trimmed, coarsely chopped
1/3 cup extra-virgin olive oil (EVOO) (4 or 5 times around the pan)
6 to 8 garlic cloves, finely chopped
1 teaspoon crushed hot red pepper flakes
1/2 cup freshly grated Parmigiano-Reggiano
Freshly ground black pepper

Steps:

  • Place a pot of water on the stove to bring to a boil for the pasta. Cover the pot to bring water to a boil. Salt the water to season it and add the orecchiette. Cook al dente, with a bite to it. Heads up: Before draining the pasta, save a ladleful of the cooking water to add to the broccoli rabe.
  • Add the broccoli rabe and 2 to 3 cups water to a deep skillet. Cover the pan and bring the broccoli rabe to a boil. When the rabe wilts down into the pan, salt it. Simmer the rabe for about 7 minutes, until tender and no longer bitter. The color should remain deep green. Drain the rabe and reserve.
  • Return the deep skillet to the stove and place it over medium heat. Add the EVOO, garlic, and red pepper flakes and sauté for 2 to 3 minutes, stirring frequently. Add the broccoli rabe and turn to coat it in garlic oil. Add the ladleful of pasta water to the skillet; it will form a sauce as it emulsifies with the EVOO. Add the pasta, grated cheese, salt, and pepper, to taste and toss. Serve immediately.
  • Tidbit
  • Add up to 1 pound of Italian hot or sweet bulk sausage, browned and crumbled, to make this dish stick to your ribs even more.

ORECCHIETTE WITH BROCCOLI RABE



Orecchiette With Broccoli Rabe image

Provided by Amanda Hesser

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Salt for pasta water
2 pounds broccoli rabe (weight includes central stems)
1/2 cup extra virgin olive oil
2 garlic cloves, minced
1 pound dried or 1 1/2 pounds fresh or ecchiette, or other pasta, like penne
1/2 cup freshly grated Parmesan cheese, more for serving
Salt and freshly ground black pepper to taste

Steps:

  • In large pot, bring 4 quarts of salted water to a boil. Meanwhile, cut broccoli rabe flowers and leaves away from large central stems. Chop flowers, leaves and smaller stems coarsely, and discard large stems.
  • Heat 3 tablespoons of oil in large skillet over medium heat. Add chopped garlic. Once it starts to sizzle, increase the heat to high, and stir in the broccoli rabe. Stir until the greens have completely wilted, about 5 minutes.
  • Add pasta to boiling water, and cook until al dente. Drain pasta, and return it to pot. Pour cooked greens, remaining olive oil and cheese over pasta, and toss quickly. Season to taste with salt and pepper, and serve immediately. Pass extra grated Parmesan cheese at the table.

Nutrition Facts : @context http, Calories 770, UnsaturatedFat 25 grams, Carbohydrate 93 grams, Fat 34 grams, Fiber 10 grams, Protein 27 grams, SaturatedFat 6 grams, Sodium 893 milligrams, Sugar 4 grams

ORECCHIETTE WITH BROCCOLI RABE AND RED PEPPER



Orecchiette With Broccoli Rabe and Red Pepper image

Orecchiette with broccoli rabe, also known as rapini, is a classic dish from Apulia, the region of Italy that makes up the heel of the country's boot shape. To make the dish more colorful, I added red bell pepper to the traditional mix. The sweetness of the peppers makes a nice contrast to the bitter greens.

Provided by Martha Rose Shulman

Categories     dinner, weekday, pastas, main course

Time 30m

Yield Serves 4

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : @context http, Calories 467, UnsaturatedFat 8 grams, Carbohydrate 70 grams, Fat 13 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 583 milligrams, Sugar 4 grams

ORECCHIETTE WITH BROCCOLI RABE



Orecchiette with Broccoli Rabe image

Categories     Bread     Sauce     Broccoli     Broccoli Rabe     Boil

Yield serves 6

Number Of Ingredients 8

1/4 teaspoon kosher salt, plus more for pasta pot
1 pound orecchiette
6 garlic cloves, sliced
5 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, removed from casing
1/4 teaspoon peperoncino flakes
2 bunches broccoli rabe, trimmed, chopped into 1-inch pieces
1 cup grated Pecorino Romano

Steps:

  • Bring a large pot of salted water to boil for pasta. Plop the orecchiette into the boiling water, and cook until al dente.
  • Cook the garlic in 3 tablespoons olive oil in a large skillet over medium heat. Once the garlic is sizzling, crumble in the sausage, and cook, breaking up the clumps with the back of a wooden spoon, until browned, about 3 minutes. Season with the peperoncino. Add the broccoli rabe, and season with the salt and the remaining 2 tablespoons olive oil. Toss to coat the broccoli with the oil. Pour in 1 cup pasta water, then cover and cook until broccoli rabe is tender, about 15 minutes.
  • When the broccoli rabe is tender, uncover, add 1 more cup pasta water, and bring to a boil. When the orecchiette is al dente, scoop the pasta from the water and add to the sauce. Toss to coat the pasta with the sauce. Remove from heat, sprinkle with the Pecorino Romano, and toss. Serve immediately.

ORECCHIETTE WITH BROCCOLI RABE AND TOMATOES



Orecchiette with Broccoli Rabe and Tomatoes image

For this pasta dish, broccoli rabe and orecchiette are cooked together in one pan. You could stop there and simply finish with a drizzle of extra-virgin oiive oil and some finely grated Pecorino Romano, but it's exceptionally good tossed with an all-star Italian sauce of anchovies, garlic, capers, and tomatoes, and topped with toasted breadcrumbs. This recipe appears in our cookbook, "Martha Stewart's Vegetables" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 10

7 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 cups plain fresh breadcrumbs
Kosher salt
4 anchovy fillets, rinsed and patted dry
6 cloves garlic, thinly sliced
2 tablespoons capers, preferably salt-packed, rinsed, drained, and chopped
1 pound cherry tomatoes, halved
1/4 teaspoon red-pepper flakes
1 pound fresh Step-by-Step Orecchiette or best-quality dried orecchiette
1 pound broccoli rabe, trimmed and cut into 2-inch pieces

Steps:

  • In a large saute pan, heat 3 tablespoons oil over medium. Add breadcrumbs and season with salt. Cook, stirring frequently, until crisp and golden, about 5 minutes. Transfer breadcrumbs to a plate.
  • Add 2 tablespoons oil to pan; heat over medium. Add anchovies and stir until they dissolve into oil, about 1 minute. Add garlic and capers; cook, stirring, until garlic is golden, 2 to 3 minutes. Add tomatoes, red-pepper flakes, and remaining 2 tablespoons oil. Increase heat to medium-high; cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes.
  • Meanwhile, bring a large pot of salted water to a boil. If using fresh orecchiette, add broccoli rabe and pasta to pot, and cook until pasta is al dente, 2 to 3 minutes. If using dried orecchiette, cook according to package instructions until al dente, adding broccoli rabe 2 minutes before end of cooking time. Drain pasta and broccoli rabe, reserving 1/4 cup pasta water.
  • Add pasta, broccoli rabe, and reserved pasta water to tomato mixture in pan. Cook over medium-high, stirring gently, until liquid has thickened slightly, about 2 minutes. Transfer to a serving dish, top with breadcrumbs, and serve immediately.

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From allrecipes.com


BROCCOLI RABE PASTA RECIPE WITH ORECCHIETTE - EASY RECIPES
Ingredients. 2 bunches broccoli rabe, trimmed and cut into 2-to 3-inch lengths. ¼ cup extra-virgin olive oil, plus more for drizzling. 4 anchovy fillets. 5 garlic cloves, sliced. Kosher salt. ½ teaspoon peperoncino. 1 pound orecchiette. ½ cup grated pecorino, plus more for serving. Combine the cooked broccoli rabe and the orecchiette. Drizzle on a […]
From recipegoulash.cc


ORECCHIETTE WITH BROCCOLI RABE SAUCE & CRUMBLED TARALLI
2022-03-04 Drain and transfer to a bowl. Reserve the cooking water to cook the pasta. Keep the water boiling. Purée the broccoli rabe with an immersion blender until smooth. Set aside. Drop the pasta into the reserved cooking water. Put a large sauté pan over a medium flame and heat the oil. Add the garlic and red pepper flakes.
From cookingwithnonna.com


SAUSAGE AND BROCCOLI RABE ORECCHIETTE PASTA - THE KITCHEN PREP …
2019-03-14 Cook for about 1-2 minutes until the leaves have wilted down. Drain, saving about 2-3 tablespoons of the pasta water, and set aside. Meanwhile, heat a tablespoon of olive oil in a large pan over medium-high heat. Add sausage (removed from casings), and break up with a wooden spoon or a potato masher.
From thekitchenprepblog.com


BROCCOLI RABE PASTA RECIPE WITH ORECCHIETTE - HEALTHY!
2021-02-28 Reduce heat to medium, and add the broccoli rabe (leaves and tender stalks). Cook for 5-10 minutes until the stalks are tender. Remove the tender broccoli rabe from the pot of water, SAVING THE WATER. We will use this same water to cook the pasta, infusing it with additional flavor.
From piattorecipes.com


12 BROCCOLI RABE PASTA RECIPES | ALLRECIPES
2021-11-16 Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce. Fusilli pasta, broccoli rabe, tomatoes, and onions are tossed in a rich white wine sauce. "Absolutely delicious and very easily adaptable for whatever's growing in your garden," says recipe creator sophie.
From allrecipes.com


ORECCHIETTE WITH BROCCOLI RABE RECIPE - EVERYBODYLOVESITALIAN.COM
2020-11-28 Orecchiette with broccoli rabe recipe Ingredients Salt Dried orecchiette pasta kind handcrafted 350 g or 500 g fresh broccoli rabe 1 kg to clean 1 clove of garlic Anchovy (anchovies) 8 fillets in oil Italian Peperoncino Extra virgin olive oil
From everybodylovesitalian.com


ORECCHIETTE WITH BROCCOLI RABE AND SAUSAGE - CRAVING CALIFORNIA
2018-07-27 Recipe Steps: Step 1. Blanch the Broccoli Rabe. Start by blanching the broccoli rabe in a large pot of boiling water. Let the broccoli simmer for 1-2 minutes then transfer it to an ice bath to stop the cooking process. Reuse the same pot of water to cook the pasta. Step 2. Saute the Sausage.
From cravingcalifornia.com


ORECCHIETTE WITH SAUSAGE AND BROCCOLI RABE - THE ITALIAN CHEF
2017-04-20 Instructions. Remove the sausage from the casing and crumble into small pieces. Wash the broccoli rabe under cold water and pat dry with paper towels. Cut off and discard about one inch off bottom of stems. Cut remaining broccoli rabe with leaves into about 2 inch pieces. Bring a large pot of liberally salted water to a boil.
From italianchef.com


THE CLASSICAL BROCCOLI RABE ORECCHIETTE - THE COOKING FLOWER
2020-12-16 The Broccoli Rabe Orecchiette recipe history The tradition comes from the medieval period, between the XII and XIII century, during the Normans domination in South Italy. We know that there was a pasta made out of durum wheat and water, round shaped with a small hole made by the pasta maker with the thumb.
From thecookingflower.ilfiordicappero.com


ORECCHIETTE WITH BROCCOLI RABE RECIPE - LA CUCINA ITALIANA
2020-03-17 Cook the stalks and leaves in salted boiling water for 5 minutes, then add the orecchiette and cook until al dente, about 6 minutes.|. 3. Mince the anchovies and sauté them in a pan with a clove of garlic and 5 tablespoons of oil for 5 minutes; then strain the broccoli rabe and pasta, add them to the pan, and cook for an additional 2 minutes. 4.
From lacucinaitaliana.com


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Top Asked Questions

How to cook orecchiette with broccoli rabe?
Orecchiette with broccoli rabe is one of the signature pasta dishes from Apulia, city of Bari in particular. Put a large pot of water to boil. In the meantime, wash broccoli rabe under cold running water. Remove all yellow and dull leaves.
How do you Cook Pasta with broccoli rabe and garlic?
When the pasta has about a minute left, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and broccoli rabe and cook for 30 seconds.
How to cook Orecchiette pasta?
Once water is boiling add salt and broccoli rabe. Reduce the heat and cook for about 5 minutes. Past that time add orecchiette pasta and cook until pasta is “al dente”.
How long to cook broccoli rabe for?
Add broccoli rabe stalk pieces (with florets attached) to boiling water and cook until stalks are barely tender, 1 minute 30 seconds to 2 minutes. Using a spider skimmer, drain well and transfer to a plate. Add rabe leaves to boiling water and cook until barely tender, about 1 minute.

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