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Fusilli with Garlic, Rapini, and Tomato Sauce

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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
40 min
SERVINGS
2 servings
Dinner
Fusilli with Garlic, Rapini, and Tomato Sauce
Ingredients
  • 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
  • 1/2 cup uncooked fusilli pasta
  • 3 tablespoons olive oil
  • 2 cloves garlic, roughly chopped
  • salt and ground black pepper to taste
  • 1 sprig fresh rosemary
  • 1/2 teaspoon dried Italian herb mix, or to taste
  • 1/4 teaspoon crushed red pepper flakes, or to taste
  • 1/4 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
1
Begin by filling a large saucepan with sufficient water to submerge the broccoli rabe, then add a pinch of salt. Next, place the saucepan over high heat and bring the water to a rolling boil.
2
Once boiling, carefully add the broccoli rabe to the saucepan and continue cooking until it reaches a vibrant green color and starts to lose its crunch, approximately 2 minutes.
3
Immediately transfer the broccoli rabe to a bowl filled with ice water to halt the cooking process and stop it from becoming overcooked.
4
Next, carefully pour off any excess water from the saucepan and gently pat the broccoli rabe dry with paper towels to remove excess moisture.
5
In a separate pot, fill it with salted water and bring the liquid to a rolling boil over high heat.
6
Once the water has reached its boiling point, gently add the pasta to the pot and return it to a boil.
7
Continue cooking the pasta uncovered, occasionally stirring the mixture, until it reaches your desired level of doneness but still retains a slight firmness in the center, approximately 12 minutes.
8
Simultaneously, heat some olive oil in a saucepan over medium heat and add 2 roughly-chopped garlic cloves.
9
Allow the garlic to soften slightly, approximately 2 minutes, before sprinkling a pinch of salt and adding some black pepper to the mixture.
10
Next, add a sprig of fresh rosemary, a dried Italian herb mix, and some crushed red pepper flakes to the saucepan.
11
Stir in the blanched broccoli rabe, white wine, and some diced tomatoes.
12
Remove the rosemary sprig from the saucepan and bring the mixture to a boil.
13
Once boiling, stir in the cooked pasta, some chopped green onions, and 1 minced garlic clove.
14
Continue to simmer the mixture for an additional minute before serving it hot, topped with a generous sprinkle of Parmesan cheese.