VEG****Pasta with Broccoli Rabe, Pancetta and Cannelini Beans (Emeril)

By Unblond1

I liked this much more than Dan did and it's really too much work just to make for myself unless the ingredients were already available - i.e. open Cannellini beans and cleaned rapini - keep that in mind when choosing this and reduce quantities accordingly

Ingredients

• 3 servings
• 2 tbsp. extra-virgin olive oil, plus more for drizzling when serving
• 1/2 medium onion, diced or sliced
• 3 cloves garlic, thinly sliced
• 1 bunch broccoli rabe, trimmed and cut into bite-sized pieces, par-boiled and drained
• 1/2 cup cannellini beans, drained and rinsed
• 1/2 cup chicken broth
• 1/3 teaspoon crushed red pepper flakes
• Sea salt and freshly ground black pepper
• 5 ounces orecchette, cooked according to package directions, or Catelli Smart Penne (I tried the orecchette the first time, go for the penne next)
• 2 tbsp. fresh basil chiffonade - oops, forgot this
• 1/4 cup pancetta, julienned and sauteed until crispy, drained
• Parmigiano-Reggiano, Pecorino Romano or Asiago, shaved or grated, for serving

Preparation

Step 1

* *Heat* the olive oil over medium-high heat. Be sure to use a frying pan large enough to accomodate the rabe and the beans later. *Add* the pancetta, cook until crispy, remove and set aside. *Add* the onion and cook until just beginning to caramelize around the edges, 5 to 7 minutes. *Add* the garlic and cook for 2 minutes, stirring constantly, just until golden. *Add* the drained broccoli rabe, cannellini beans, chicken broth, crushed red pepper - don't skimp - could barely taste this the first time - and salt and pepper and cook at a simmer, uncovered, until the liquid has reduced slightly and the beans are just beginning to break apart, about 15 minutes, keeping the sauce slightly soupy.

* When ready to serve, *add* the sauce to the pasta and toss to combine. *Drizzle* with extra-virgin olive oil, to taste. *Sprinkle* each serving with some of the crispy pancetta and the grated cheese.