Fettuccine With Garlic And Broccoli Rabe Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook tortiglioni in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes.
• Meanwhile, heat 1 tablespoon oil in a large saute pan over medium-high heat. Add anchovies and garlic. Saute until slightly brown, 3 to 4 minutes, but do not overcook garlic, as this will make the dish bitter. Add broccoli rabe and stir to coat. Alternately add 1/2 of the bread crumbs and 1/2 of the Pecorino Siciliano cheese, stirring constantly, adding 1/2 tablespoon oil while mixing.
• Drain pasta and fold into the mixture, taking care not to break the pasta. Fold in remaining cheese and bread crumbs gently. Top with remaining oil. Transfer to serving plates and sprinkle with red pepper.

Steps:

• Bring a large pot of heavily salted water to a boil. Cook pasta according to package instructions until 1 minute shy of al dente. Use a coffee cup or measuring cup to save some pasta water, then drain pasta.
• While the pasta cooks, coarsely chop the parsley, 6 anchovy fillets, scallions, capers (if using) and a pinch of salt. You can chop it all together on a cutting board, or pulse everything briefly together in the food processor; just make sure to keep it coarse.
• Heat a large skillet over medium. Add oil, remaining 4 anchovies and half the garlic, and let cook, stirring, until anchovies start to dissolve, about 1 minute.
• Stir in broccoli rabe, tomato, about two-thirds of the parsley mixture and a pinch of salt to the pan. Sauté until the rabe is tender, 5 to 8 minutes, adding splashes of pasta water as the pan dries out. Taste and season with more salt if necessary.
• Add pasta to pan along with butter, lemon zest, remaining garlic and red-pepper flakes. Toss until the butter melts and the pasta is combined with the vegetables, adding more pasta water if the mixture seems dry. Season with salt and pepper to taste.
• Divide pasta among bowls and sprinkle with remaining parsley mixture. Drizzle with olive oil, and serve with ricotta, if you like.

Steps:

• Cook linguine according to package directions. Meanwhile, trim 1/2 in. from broccoli rabe stems; discard any coarse or damaged leaves. Rinse broccoli rabe in cold water and cut into 2-in. pieces; set aside., In a large skillet, saute garlic in oil for 1 minute. Add the broccoli rabe, salt, pepper, pepper flakes and 1/2 cup broth. Bring to a boil., Reduce heat; cover and cook for 3-5 minutes or until broccoli rabe is tender. Drain linguine; add to the pan. Stir in parsley and enough remaining broth to moisten the linguine. Sprinkle with cheese.

Steps:

• Bring a 6- to 8-quart pasta pot of water to a rolling boil and season generously with salt.
• Meanwhile, peel the garlic cloves, leaving them whole, then cut them lengthwise into thin slices. Cook the garlic slices in the olive oil in a heavy skillet over medium heat, stirring occasionally, until the oil bubbles, then reduce the heat to medium-low and cook the garlic slowly, stirring occasionally, until pale golden, 5 to 6 minutes. Stir in the red pepper and remove the pan from the heat (the garlic will continue to cook in the residual heat).
• Add the pasta to the boiling salted water and cook it, stirring once or twice in the beginning, according to the package instructions. About 4 to 5 minutes before the pasta is done (depending on how tender your broccoli rabe is), stir in the broccoli rabe and continue to boil the mixture, uncovered, until the pasta is al dente and the broccoli rabe is tender.
• Drain the pasta mixture in a colander and transfer it to a large serving bowl. Spoon the garlic/oil mixture over the pasta and drizzle it with additional olive oil to taste.

Steps:

• In a large saute pan, heat the olive oil, garlic, and pepper flakes over medium heat until fragrant. Once the garlic has turned golden in color, remove it from the pan. You are left with garlic-infused oil in the pan. Add the broccoli to the pan.
• Cook's Note: Be sure the broccoli is completely dry before tossing it into the pan.
• Toss the broccoli to coat with the oil. Season with salt and pepper and saute over medium heat until the broccoli barely loses some of its crunch, about 5 minutes. Turn the heat up to high and deglaze the pan with the red wine vinegar. Add a few tablespoons of water, if needed.
• Cook's Note: Use pasta water if the pasta was made fresh.
• Add in the pasta and toss to coat with the oil. Top with Parmesan cheese for serving.

Steps:

• Thinly slice your garlic, coarsely chop the broccoli rabe (about 2 cups). Parsley should be fresh and chopped.
• In a heavy nonstick skillet, heat the oil over medium-low heat. Add the garlic and saute, stirring occasionally, until golden, about 5 minutes. Add the broth and bring to a simmer.
• Meanwhile, cook the fettuccine until al dente.
• While the pasta is cooking, add the broccoli rabe to the simmering broth. Cook, covered for 3 minutes. This cooks fast so be careful not to over cook or your broccoli rabe will end up a messy mush.
• Drain the pasta and place in a large pasta bowl. Add the lemon zest ad juice, toss. Pour the broth and broccoli rabe over the pasta and toss again. Season with salt and pepper. Add the parmesan sheese, parsley, bread crumbs and red pepper flakes. Toss well and serve at once.

Steps:

• Cut the broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large pot of rapidly boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6 minutes. Before you drain broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse the broccoli rabe with cold water until it has cooled off. Spread it out on a towel to finish draining.
• Meanwhile, cook the pasta in a large pot of boiling water according to package directions until al dente.
• While the pasta is cooking, place 2 tablespoons of water into a cold skillet with garlic and sausage and then turn heat to medium-low. Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage.
• When the pasta is cooked, drain it and place back in pot you cooked it in and season with salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe. Taste and adjust seasonings. Serve immediately.
• If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly grated pecorino Romano or parmesan cheese.

Steps:

• Bring large pot of salted water to boil. Add broccoli rabe and cook until stalks are crisp-tender, about 3 minutes. Using 4- to 5-inch-diameter strainer, transfer to large bowl. Return water in pot to boil. Add pasta and boil until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid.
• Meanwhile, heat 1/4 cup oil in heavy medium skillet over medium heat. Add half of garlic; sauté 1 minute. Add tomatoes; cook until very soft, stirring frequently, about 5 minutes. Season to taste with salt and pepper.
• Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add anchovies and remaining garlic; sauté 2 minutes. Add broccoli rabe; sauté 2 minutes. Add pasta and reserved cooking liquid and toss to heat through. Season to taste with salt and pepper. Spoon pasta onto plates. Spoon tomato mixture around. Sprinkle with cheese and serve.

Steps:

• Bring a large pot of water to a boil and salt it. Put 1/4 cup olive oil in a large skillet over medium-low heat. When oil is warm, cook garlic just until fragrant, 1 to 2 minutes. Add bread crumbs and red pepper flakes and cook until bread crumbs are golden, 5 minutes or so. Remove and set aside.
• Cook broccoli rabe in boiling water until it is soft, about 5 minutes. Remove with a slotted spoon, drain well and chop. Cook pasta in same pot.
• Meanwhile, add remaining oil to skillet over medium-low heat. Add broccoli rabe and toss well; sprinkle with salt and pepper. When it is warm add garlic and bread crumbs and mix well.
• When pasta is done, drain it, reserving a little cooking water. Toss pasta in skillet with broccoli rabe mixture, moistening with a little reserved water if necessary. Adjust seasonings and serve with freshly grated Parmesan.

Steps:

• Cook pasta in a large pot of generously salted boiling water until al dente; add broccoli rabe 2 minutes before pasta is done. Reserve 1 cup pasta water; drain pasta and broccoli rabe.
• Combine oil, garlic, and red-pepper flakes in pot over medium. Cook, stirring, until garlic is just softened, about 2 minutes. Add pasta, broccoli rabe, and cheese to pot; toss to coat. Add reserved pasta water, a little at a time, until sauce evenly coats pasta. Gently fold in salmon. Serve, with more cheese and red-pepper flakes and a drizzle of oil.