This is one of my go-tos, especially in the summer. It’s comforting and fast to put together. I usually try to find sliced chorizo for this – but salami works just as well and is easier to find most times.
Pasta with Salami, Ricotta, and Broccoli Rabe
serves 4 / adapted from this recipe
Here’s what I used:
- 2 bunches broccoli rabe, roughly chopped with stems removed
- 5 oz salami, roughly chopped
- 1 1/2 cups of part-skim ricotta
- 1/2 cup of parmigiano reggiano
- 4 cloves of garlic, minced
- 1 lb of rigatoni (di cecco brand)
- a few pinches of dried red pepper flakes
- olive oil
- 1/2 cup (or so) starchy cooking water from pasta
Here’s what I did:
- Put a big pot of water on to boil. When boiling, salt it generously (a big handful), and add the broccoli rabe. After a few minutes, pull the broccoli rabe out of the boiling water, into a colander, and run cold water over it for a couple minutes until cooled. Bring the water back up to a boil.
- Once boiling, add pasta to boiling water and cook til 3 or 4 minutes before box instructions.
- While the pasta is cooking, add the ricotta, parmesan, black pepper, and salami to a big pasta bowl.
- Heat a tbsp of olive oil in a large saute pan over medium heat. Cook garlic and red pepper flakes for a minute or two. Add the broccoli rabe, season with salt, pepper, and nutmeg, and saute for a few minutes.
- When the pasta is done, add to the broccoli mixture and stir to combine. Make sure to save about 1/2 cup of the pasta cooking water when you drain the pasta.
- Add the pasta water to the cheese mixture, then mix in the rabe and pasta until it’s all combined (toss around for a minute or two).