Rigatoni with broccoli rabe, an easy and delicious main course, perfect to prepare anytime.
It is made in a few, simple steps and is also quite quick to make.
Moreover, you can cook the pasta in the same water used for the broccoli rabe, reducing waste.
My advice is always to choose fresh produce to clean on the spot, but you can also use pre-packaged broccoli rabe.
Make sure to wash the vegetables very well under cold running water.
Here below, I leave you some ideas with broccoli rabe, easy and quick to make and to get inspired by.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 11 oz rigatoni
- 1.1 lbs broccoli rabe
- 2 cloves garlic
- 1 tbsp coarse salt (for the pasta)
- 3 tbsps extra virgin olive oil
- 2 ladles water (hot)
Tools
- 1 Knife
- 1 Cutting board
- 1 Bowl
- 1 Pot
- 1 Pan
- 1 Slotted spoon
- 1 Spoon
- 1 Colander
Steps
To make Rigatoni with Broccoli Rabe, first clean the broccoli rabe by removing the harder part of the stem and cutting into pieces.
Wash them well under cold running water and, in the meantime, bring plenty of salted water to a boil.
Once boiling, add the broccoli rabe and cook for 15 minutes.
Drain them with a slotted spoon and cool them in a bowl with cold water.
Reuse the vegetable cooking water to cook the pasta, draining it very al dente.
In a large pan or skillet, sauté the peeled garlic in the oil.
Add the drained broccoli rabe and cook for 5 minutes over low heat.
Remove the garlic, add the pasta, pour two ladles of hot water, and stir often, allowing it to absorb.
Serve the Rigatoni with Broccoli Rabe hot.
