Orecchiette w/ Broccoli Rabe

By Scout0421

Ingredients

• Sea salt
• 3/4 lb dried orecchiette
• 3 tbsp EVOO
• 4 cloves garlic, minced
• 1/2 - 3/4 tsp red pepper flakes
• 1 bunch broccoli rabe, about 1 lb, trimmed and chopped into 1-inch lengths
• 1 cup ricotta
• Fresh ground black pepper

Details

Servings 4

Preparation

Step 1

Bring a large pot three-fourths full of water to a rolling boil. Whent he water is boiling, add about 2 tbsp salt. Add the orecchiette, stir well, and cook, stirring occasionally, until al dente, according to the package directions.

Meanwhile, in a large frying pan over med-high heat, warm the olive oil. Add the garlic and red pepper flakes and saute until the garlic is fragrant but not browned, about 1 minute. Add the broccoli rabe and 1/4 cup water. Cook, stirring often, until the broccoli rabe is just tender, 4-5 minutes. Remove from heat.

Drain the pasta, reserving 1/2 cup of the cooking water. Add the cooked pasta to the broccoli rabe in the pan and stir in the ricotta cheese, 1/2 tsp salt and enough of the reserved cooking water just to moisten. Taste and adjust the seasoning with salt and black pepper. Transfer to a warmed serving bowl or individual plates. Serve at once.