Solar Pasta With Rapini Recipes

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!

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 salted water to a boil, then salt generously. Drop in the rapini and cook until the rapini turns bright green and partially cooks, 2 to 3 minutes. Use a spider to transfer the rapini to a bowl of ice water to rapidly cool, reserving the boiling water. Drain the rapini, then cut into 2-inch pieces and set aside.
• Place a large skillet or heavy-bottomed pan over medium-high heat and add a drizzle of olive oil. Add both sausages and cook, breaking up into smaller pieces, until golden brown and crispy, 5 to 8 minutes. Add the garlic and crushed red pepper flakes if using and cook for an additional minute.
• Meanwhile, add the Ricotta Cavatelli to the boiling water and cook until the cavatelli are al dente and begin to float to the top, 3 to 5 minutes.
• Add the cooked pasta and rapini to the skillet, along with 1/2 cup reserved pasta water. Season with cracked black pepper. Toss to coat the pasta, then remove the skillet from the heat. Stir in the pecorino and serve immediately, with more cheese grated over the top and a drizzle of olive oil.
• Combine the ricotta, eggs and salt in a large bowl, then stir into the flour. Gently combine with your hands to bring together into a dough. Knead the dough together, adding additional flour until the dough is firm and not sticky. Tightly wrap in plastic and rest in the refrigerator for at least 1 hour and up to overnight. Cut the dough into quarters. Working with one quarter at a time, roll the dough on a lightly-floured surface into a 1/4-inch-thick rope. With a knife, cut the rope into 1/2-inch pieces. Use a bench scraper or your index and third fingers held together to gently press down on each piece, beginning at the top and moving down toward the bottom, dragging the bench scraper toward you and causing the pasta to roll over on itself. Transfer the formed pasta to a lightly-floured baking sheet and let dry at room temperature for at least 30 minutes. (At this point, the pasta can be frozen in a single layer and stored in a resealable plastic bag in the freezer.)

Steps:

• Set Global Sun Oven out to preheat. In a small saucepan heat the broth to almost boiling. Heat the oil in a large, dark, light-weight pot. Add garlic; sauté for about 1 minute, then add red pepper flakes. Stir in pasta then rapini; pour broth over mixture, cover and transfer to Sun Oven. Cook for 20 to 30 minutes or until most of the broth has been absorbed by the pasta. Remove from Sun Oven, pasta will still be slightly watery, stir in cheese. Adjust for salt. Serve immediately.