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Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce
Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Flavorful Italian tomato and garlic pasta with rapini - elegant, versatile, and delicious!
Ingredients:
  • 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
  • 0.5 cup uncooked fusilli pasta
  • 3 tablespoons olive oil
  • 2 cloves garlic, roughly chopped
  • salt and ground black pepper to taste
  • 1 sprig fresh rosemary
  • 0.5 teaspoon dried Italian herb mix, or to taste
  • 0.25 teaspoon crushed red pepper flakes, or to taste
  • 0.25 cup white wine
  • 1 (14.5 ounce) can diced tomatoes
  • 2 green onions, sliced
  • 1 clove garlic, minced
  • 2 teaspoons grated Parmesan cheese, or to taste
Instructions:
  • Fill a saucepan with water, add salt, and bring to a boil. Add broccoli rabe and cook until bright green and slightly tender, about 2 minutes. Transfer to a bowl of ice water to cool quickly. Drain, pat dry with paper towels, and enjoy!
  • 1. Bring a pot of lightly salted water to a rolling boil. Add pasta and cook uncovered until al dente, about 12 minutes. Drain well.
  • While the pasta cooks, warm olive oil in a saucepan over medium heat. Add 2 roughly-chopped garlic cloves and cook until they become translucent, which should take about 2 minutes. Season with salt and black pepper, then add a rosemary sprig, dried Italian herb mix, and crushed red pepper flakes, continuously stirring.
  • Combine blanched rabe, white wine, and tomatoes in the pot; discard the rosemary sprig and bring the mixture to a boil. Add pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute. Serve with a sprinkle of Parmesan cheese on top.

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