"Delicious in the spring, cut rapini before it flowers for tender greenery. Absolutely delicious and very easily adaptable for whatever's growing in your garden." — sophie
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broccoli rabe, trimmed and cut into 1-inch pieces
uncooked fusilli pasta
garlic, roughly chopped
salt and ground black pepper to taste
dried Italian herb mix, or to taste
crushed red pepper flakes, or to taste
1 (14.5 ounce) can
green onions, sliced
grated Parmesan cheese, or to taste
This was better than I was expecting! We didn't have broccoli rabe at our store, so I used baby broccoli instead - not sure how much that affected the flavor of the dish (which was really good!!) or the veggie-to-pasta ratio. I will probably increase the amount of pasta when I make it again, but overall it is a very good dish with great flavor that goes well with some warm, crusty bread for sopping up the juice - YUM!!
LOOOOOOOOOVE THIS RECIPE! And everyone in my family does too, even the meat-eaters.
My grocery store never seems to have broccoli rabe, so I use broccolini instead and it's delicious as well.
I definitely recommend this recipe!
One word...A-freakin-MAZING!!! This dish is So easy once you get the rabe blanched & really, there's nothing to that! Made as a main dish, we Never even missed meat at this meal but I'm sure it would "go" well with fish or pork as well. The wine added beautiful depth to the dish along with grated Asiago cheese instead of Parmesan. I am infamous for doctoring recipes but, truthfully, there was little that needed changing here! Honestly, I can't wait to make this again to share with dinner guests! Thanks so much, sophie - you Rock!
Good flavor. Don't like the presentation
* Percent Daily Values are based on a 2,000 calorie diet.
Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 192
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