Spaghetti with broccoli rabe are very easy and quite quick to prepare. It’s a simple and tasty vegetarian main course. We are used to seeing broccoli rabe paired with orecchiette, but I assure you they also pair well with other types of pasta, both fresh and dry. We can customize this dish with the addition of fresh chili pepper.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1.1 lbs broccoli rabe
- 8 oz spaghetti
- 1 clove garlic
- to taste extra virgin olive oil
- to taste fine salt
- 1 chili pepper
Steps
Wash and coarsely chop the broccoli rabe and place them in a pot with water and coarse salt. Boil them for only 5 minutes from the first boil, stirring occasionally.
In the meantime, in a pan, add some extra virgin olive oil and sauté a garlic clove in its skin and the chili pepper over low heat.
Also, bring the water for the pasta to a boil.
As soon as the broccoli rabe is ready, drain them well and transfer them directly to the pan with the oil, garlic, and chili pepper.
Turn up the heat, mix well, and let it flavor for a moment.
Lower the heat, cover, and let it cook until the broccoli rabe is very tender. Adjust the salt if necessary.
When the spaghetti is cooked al dente, drain them (retaining a cup of cooking water, in case the sauce is insufficient) and add them to the broccoli rabe, tossing over low heat to blend the flavors. Complete the spaghetti with broccoli rabe by adding a sprinkle of pecorino, if desired, and serve immediately.
