Orechiette with Rapini

Number of servings : 4 to 6 Prep time: 15 minutes Cooking time: 15 minutes Type of meal : |

Number of servings : 4 to 6

Prep time: 15 minutes

Cooking time: 15 minutes

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

450 g / 1 lb    orecchiette
1 bunch    rapini, rinsed and cut in 5 cm / 2” pieces
90 g / 3 oz     sliced, smoked pancetta, in strips
75 ml / 5 tbsp    extra-virgin olive oil
2 cloves    garlic, minced
To taste    salt and freshly ground pepper
1 ml / 1/4 tsp     dried chili flakes
125 ml / 1/2 cup / 60 g     Parmesan cheese, grated

Directions

In a large pot, cook the pasta al dente, following package directions. Reserve 180 ml / 3/4 cup of the cooking liquid, then drain the pasta and set aside.

Bring a large pot of salted water to a rapid boil. Add the rapini and cook until just al dente. Drain, rinse under cold water and dry on a tea towel.

In a large skillet, sauté the pancetta in the oil. Add the garlic and cook a few seconds. Add the rapini, sauté 2 minutes and season to taste with salt and pepper.

Add the pasta and a little of the cooking liquid. Heat through.

Serve immediately garnished with the chili flakes and grated cheese.

Nutritional information:

Orechiette with Rapini