Cavatelli with Roasted Broccoli Rabe & Harissa

By DreiFromBK

Ingredients

• 1 1/4 pounds broccoli rabe, ends trimmed
• 1/4 cup extra-virgin olive oil
• Salt
• Freshly ground pepper
• 6 garlic cloves, thinly sliced
• 1 Fresno or jalapeño chile, seeded and thinly sliced
• 2 teaspoons harissa
• 1/2 teaspoon sweet smoked paprika
• 1 pound cavatelli
• Freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 1/2 cup packed mint leaves, chopped
• 1/2 cup packed parsley leaves, chopped

Details

Servings 6
Cooking time 35mins
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 425°. In a bowl, toss the broccoli rabe with 2 tablespoons of the oil and season with salt and pepper. Arrange the broccoli rabe on 2 baking sheets and roast for 15 minutes, until crisp-tender, then chop.

In a deep skillet, heat the remaining 2 tablespoons of oil. Add the garlic, chile and harissa and cook over moderate heat, stirring for 2 minutes. Add the broccoli rabe and smoked paprika and cook until tender, 2 minutes.

Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente; drain, reserving 1 cup of the cooking liquid. Add the pasta, cooking water and 1/4 cup of Parmigiano to the skillet and cook, stirring, until the pasta is coated in a thick sauce, 2 minutes. Stir in the herbs and serve with more cheese.