Garlic Rapini And Pasta Recipes

Steps:

• Trim thick stems off rapini and coarsely chop.
• Bring a large pot of salted water to a boil. Add rapini, return to a boil, and cook until stems are crisp-tender, 2 to 3 minutes. Remove from the water with a slotted spoon and allow to drain completely. Save the pot of water to cook the penne in.
• Heat olive oil in a large frying pan over medium heat. Add red onion and cook for 2 minutes. Add garlic and red pepper flakes; cook for 30 seconds. Add rapini and white wine; cook until the wine is reduced by half.
• Meanwhile, return the pot of water to a boil. Add penne and cook until almost tender, about 10 minutes. Drain penne, reserving 1/2 cup of the starchy cooking water.
• Add the penne to the pan with the rapini. Add chicken, reserved cooking water, and chicken bouillon. Continue to cook until penne is tender yet firm to the bite, 2 to 3 minutes. Season with salt and pepper. Stir in 1/4 cup Parmigiano-Reggiano cheese. Divide among serving bowls and serve with remaining cheese.

Steps:

• Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
• Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
• While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
• Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

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:

• Heat garlic in oil over medium heat in a large skillet until garlic sizzles in oil. Add the rapini, as much as you can fit in pan at a time. Turn and coat with oil as you wilt the greens. Add broth. Bring to a boil. Cover and reduce heat to low. Simmer 10 to 12 minutes to soften the bitterness of the greens.

Steps:

• Start by taking the rapini and removing any yellow leaves, (if they exist); Chop off the ends of the stalks about 1/2 inch to get rid of any dry tips.
• Now fill your sink with cold water and let the leaves soak in the water, moving them around, to remove any debris between them and also clean them; you will get to cook them a little later.
• Take a large pot, I use one about 16" high; Fill the pot with 3/4 water and add 2 tbsp of salt; Bring the water to a boil on your stove.
• Drain rapini from cold water and then add them to boiling water.
• You must cook them until they get soft; Continue boiling for at least 1/2 hr (until tender).
• Strain rapini from boiling water; Take rapini and try the best you can to squeeze out the water from the cooked bunch; This could take some muscle work but will be well worth it when you mix it with the other ingredients later; (Use a heavy spoon to press the cooked rapini into the strainer); Continue until most water is squeezed out; You should be able to roll the rapini into a ball now; Put rapini aside until later.
• Take your garlic head and peel all of the cloves off, (remove skins).
• Using a garlic presser, crush each clove until the entire garlic head has been processed.
• Take half of your olive oil and heat it in a large skillet.
• Sauté the pressed/crushed garlic in the hot oil until the garlic begins to brown.
• Add the rapini by breaking it into chunks, and spread it out over the surface to the garlic oil, in the skillet.
• Add the remainder of your olive oil and continue to sauté the garlic, rapini and oil until the rapini has soaked up the olive oil; (about 10 min).
• Boil the rotini pasta until it is the softness you desire, note: Add some salt to the boiling water while cooking the rotini, (pinch).
• Strain cooked rotini and place back into pan.
• Mix margarine, cayenne pepper, black pepper and romano cheese until the rotini is well coated.
• Add garlic rapini and oil from skillet into pan, over the rotini; Mix until the rotini is well coated.
• Serve with a sprinkle of grated cheese; Enjoy!