Penne with Broccoli Rabe and Pancetta - Recipe.com

By neysa

Seasoning to taste with salt helps take the edge off the bitterness of the broccoli rabe.

Ingredients

• 12 ounces broccoli rabe or 1-1/2 cups broccoli florets see savings
• 3 cups dried whole wheat or multigrain penne (8 ounces) see savings
• 1/2 cup chopped onion (1 medium) see savings
• 2 ounces pancetta or 3 slices bacon, chopped see savings
• 2 cloves garlic, minced see savings
• 1-1/3 cups chopped, seeded roma tomato (4 medium) see savings
• 1/3 cup dry white wine or chicken broth see savings
• 1/4 cup finely shredded Asiago cheese (1 ounce) see savings

Details

Servings 4
Cooking time 30mins
Adapted from recipe.com

Preparation

Step 1

1.

Wash broccoli rabe; drain well. Remove and discard large leaves; cut into 4-inch lengths. Set broccoli rabe aside.

2.

In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes; add broccoli rabe. Cook about 3 minutes more until penne is tender; drain. Return pasta mixture to saucepan; cover and keep warm.

3.

Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low; add tomato and wine. Cook and stir for 2 minutes.

4.

Add tomato mixture to penne mixture in saucepan; toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings.