Pasta with Salami, Ricotta, and Broccoli Rabe

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)
  • S&P
  • nutmeg
  • 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:

  1. 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.
  2. Once boiling, add pasta to boiling water and cook til 3 or 4 minutes before box instructions.
  3. While the pasta is cooking, add the ricotta, parmesan, black pepper, and salami to a big pasta bowl.
  4. 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.
  5. 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.
  6. 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).

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