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 :
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
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.