Quick info

  • Servings: 2
  • Total time: 25-30 minutes (depends on the pasta you use)
  • Equipment: large pot, large bowl, colander, small frying pan (only for the chili oil)

Ingredients

  • Broccoli rabe: 1 kg (2.2 lb) (cime di rapa, weighed before cleaning)
  • Orecchiette: 160 g (5.6 oz) (fresh if you can get them)
  • Extra virgin olive oil: 3 tablespoons
  • Water: about 3 liters (12.7 cups), enough to fill the large pot about ⅔ full
  • Coarse salt: 1 tablespoon (for the pasta water)
  • (Optional) Chili pepper: 1 small piece
Pink bowl of orecchiette with broccoli rabe seen from above, on a wooden table

Method

  1. Put the water on to boil: fill a large pot with water, add 1 tablespoon of coarse salt and bring to a boil.

  2. Clean and wash the broccoli rabe: take one piece at a time and separate it like this:

    • Leaves: pull off each leaf, cutting it where it meets the stem.
    • Florets — the little clusters of buds you’ll find among the leaves: snap them off at the base and keep them whole.
    • Stems: if they’re thin (up to 1 cm / 0.4 in), you can leave them as they are. If they’re thick, slice them lengthwise into 2 or 4 pieces and check the inside: if it’s smooth and moist, cut the stem into small pieces and cook it with the rest; if the white core looks dry, it’s too tough — toss it.

    Put all the leaves, florets and any usable stem pieces in a large bowl and rinse thoroughly in cold water, changing the water if needed to get rid of any grit.

  3. Cook the pasta and broccoli rabe together: the broccoli rabe needs to boil for 7 minutes along with the pasta, so check the cooking time on the orecchiette package and time things so you add the broccoli rabe during the last 7 minutes. For example:

    • if the pasta takes 12 minutes, add the orecchiette to the boiling water first, then add the broccoli rabe after 5 minutes;
    • if the pasta takes 5 minutes, add the broccoli rabe first, then add the orecchiette after 2 minutes.

    When you add the broccoli rabe, stir gently to submerge it and let everything cook until the 7 minutes are up. Taste a piece of orecchiette or broccoli rabe and adjust the salt if needed.

  4. (Optional) Make the chili oil: if you want to use the chili pepper, pour 3 tablespoons of oil into a small frying pan with 1 small piece of chili pepper. Heat over low heat for about 2 minutes, without letting the chili fry, then turn off the heat.

    If you’re not using the chili pepper, just keep the 3 tablespoons of oil raw.

  5. Drain, dress and serve: once the pasta and broccoli rabe are cooked, drain them roughly, without shaking off too much water — a little of the cooking water will help keep the dish moist.

    Divide between two plates and dress each portion with half the oil, chili or plain. Toss right on the plate and serve.