Orecchiette with Broccoli Rabe, Bacon, and Bread Crumbs

By karen1

Ingredients

• 1 pound broccoli rabe, tough ends removed, cut into 1-inch lengths
• 1/2 cup olive oil
• 1 cup fresh bread crumbs
• 4 slices bacon, cut crosswise into 1/4-inch strips
• 6 cloves garlic, minced
• 1/4 teaspoon dried red-pepper flakes
• 1 pound orecchiette
• 3/4 teaspoon salt

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

In a medium pot of boiling, salted water, cook the broccoli rabe until almost done, about 3 minutes. Drain thoroughly.

In a large nonstick frying pan, heat 1/4 cup of the oil over moderate heat. Add the bread crumbs and cook, stirring, until golden, about 5 minutes. Remove. Wipe out the pan.

In the same pan, cook the bacon until crisp. Remove the bacon and drain on paper towels. Pour off all the fat. Heat the remaining 1/4 cup oil in the frying pan over moderately low heat. Add the garlic and red-pepper flakes and cook, stirring, for 1 minute. Add the broccoli rabe and cook, stirring occasionally, until just done, about 3 minutes longer.

In a large pot of boiling, salted water, cook the orecchiette until done, about 15 minutes. Drain and toss with the bread crumbs, bacon, broccoli rabe, and salt.