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Broccoli Raab Pasta with Chili Flakes

Close-up of orecchiette pasta tossed with vibrant green Broccoli Raab Pasta with Chili Flakes and seasonings.
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A simple Italian pasta dish featuring sautéed broccoli rabe, garlic, and chili flakes.

Ingredients

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  • 1 pound dried pasta (orecchiette recommended)
  • 2 bunches broccoli rabe (about 1 pound), trimmed and chopped
  • 1/4 cup extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon red pepper flakes (or more to taste)
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1/2 cup reserved pasta water
  • Grated Pecorino Romano cheese for serving (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the chopped broccoli rabe and blanch for 3 minutes. Remove the greens with a slotted spoon and set aside. Keep the water boiling.
  2. Add the pasta to the boiling water and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta.
  3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook for 1 to 2 minutes until the garlic is fragrant and lightly golden. Do not burn the garlic.
  4. Add the blanched broccoli rabe to the skillet. Sauté for 5 to 7 minutes, stirring occasionally, until the greens are tender. Season with salt and pepper.
  5. Add the drained pasta and about 1/2 cup of the reserved pasta water to the skillet with the greens. Toss everything together vigorously for 1 to 2 minutes until the sauce emulsifies slightly and coats the pasta. Add more pasta water if the sauce seems too dry.
  6. Serve immediately. Top each portion with grated Pecorino Romano cheese, if using.

Notes

  • Taste the broccoli rabe before blanching; if it is very bitter, blanch for an extra minute.
  • Use high-quality extra virgin olive oil for the best flavor.
  • If you prefer a milder flavor, reduce the amount of chili flakes used.

Nutrition

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