Orecchiette con Rapini
2 tablespoons coarse salt
- 2 pounds broccoli rabe, trimmed and stalks cut crosswise into 3-inch pieces
- 1 pound premium Italian orecchiette
- 2 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves, sliced
- ½ teaspoon red pepper flakes
- 6 oil-packed anchovies, drained
- ¾ cup chicken stock
- ½ cup freshly grated Parmesan cheese
- Salt and pepper
In a large pot bring 6 quarts of water to a full boil. Add the 2 tablespoons of coarse salt and the broccoli rabe and cook for 3 minutes. Using a slotted spoon transfer the broccoli rabe to a large bowl and cool. Keep the water at a boil and set aside ½ cup of the broccoli water.
Start to cook the pasta 5 minutes before you start the sauce. Gradually add the pasta to the boiling broccoli rabe water and cook for 10 minutes, stirring frequently. Drain the pasta and return it to the pot.
While the pasta is cooking, heat 1½ tablespoons olive oil in a large skillet over medium-high heat until hot but not smoking. Add the garlic and red pepper and cook, stirring constantly, until the garlic is golden, about 2 minutes.
Add the anchovies and with a fork mash them into the oil until smooth, about 2 minutes. Add the chicken stock and scrape up any browned bits from the bottom of the pan. Cook until the stock is reduced by 2/3, 5–7 minutes.
Return the broccoli rabe to the pan and cook until heated through, about 1 minute. Add the broccoli rabe mixture and the remaining half tablespoonful of oil to the pasta. Toss 3–4 times. If the pasta is too dry, add ½ cup of broccoli cooking water to moisten it.
Divide evenly among 4 warmed plates, sprinkle with Parmesan cheese, and serve.