Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce
An Italian-inspired tomato, garlic, and rapini pasta dish that's packed with flavor. It's elegant, versatile, and oh-so delicious!
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
354 Calories
Recipe Instructions
Step 1
Fill a saucepan with enough water to cover broccoli rabe, sprinkle in some salt, and bring to a boil. Stir in broccoli rabe and cook until bright green and just starting to become tender, about 2 minutes; drain and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
Step 2
Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 12 minutes. Drain well.
Step 3
While pasta is cooking, heat olive oil in a saucepan over medium heat; stir in 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes. Sprinkle with salt and black pepper; stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
Step 4
Stir in blanched rabe, white wine, and tomatoes; remove rosemary sprig and bring to a boil. Mix in pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.
Ingredients
3 tablespoons olive oil
1 clove garlic, minced
salt and ground black pepper to taste
1 (14.5 ounce) can diced tomatoes
2 green onions, sliced
1 sprig fresh rosemary
2 cloves garlic, roughly chopped
1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
2 teaspoons grated Parmesan cheese, or to taste
0.25 cup white wine
0.25 teaspoon crushed red pepper flakes, or to taste
