Orecchiette are small, bowl-shaped pasta traditionally made by hand from flour and water in southern Italy, especially the Apulia (Puglia) region. This classic preparation pairs orecchiette with cima di rape (broccoli rabe) for a simple, flavorful vegetarian dish. For those who prefer a meatier option, a bit of pancetta adds depth and saltiness. Orecchiette is commonly available at Italian specialty food shops.
Cook’s Note: For an alternative protein, substitute 1 pound of crumbled sausage for the pancetta. Brown the sausage first, then combine it with the oil and garlic. Although cheese is often omitted when red pepper flakes are used, a finishing sprinkle of grated pecorino or parmesan complements the dish nicely for those who enjoy cheese.
Buon appetito!
Deborah Mele
Orecchiette con Cima di Rape
Serves 4 – 6
15 minutes
15 minutes
30 minutes
A traditional Apulian favorite: tender orecchiette tossed with bitter-sweet broccoli rabe, garlic, olive oil and a touch of heat from red pepper flakes. Simple, fast, and full of character.
Ingredients
- 1 pound dried orecchiette
- 1 pound broccoli rabe (cima di rape)
- 3 cloves garlic, minced
- Pinch of red pepper flakes
- Salt and freshly ground black pepper, to taste
- 1/3 cup good-quality olive oil
Variation:
- 5 slices (about 1/3 cup) chopped pancetta (optional)
Instructions
- Trim broccoli rabe by cutting away any tough stems. Chop into roughly 1-inch pieces. If stems are fibrous, peel the outer skin and then cut into 1-inch lengths.
- In a small saucepan, warm the olive oil over medium heat. Add the minced garlic, red pepper flakes and pancetta if using. Gently sauté until the garlic is fragrant and the pancetta is lightly crisp. Remove from heat and set aside.
- Bring a large pot of well-salted water to a boil. Add the orecchiette and cook according to package directions, timing so the pasta will need about 4–5 minutes remaining.
- About 4–5 minutes before the pasta is done, add the chopped broccoli rabe to the boiling pasta. Continue cooking until the pasta is al dente and the greens are tender.
- Reserve about a cup of the pasta cooking water, then drain the pasta and broccoli rabe.
- Return the pasta and greens to the pot. Pour in the oil, garlic and pancetta mixture and toss to combine, adding reserved pasta water a little at a time to reach a silky, moist consistency.
- Adjust seasoning with salt and pepper. Serve immediately while hot. If desired, finish individual portions with grated pecorino or parmesan.
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