"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
Watch video tips and tricks
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!
* 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
See how to make a classic vodka and tomato cream sauce with a kick.
See how to make roasted tomato sauce served with goat cheese and pasta.
Watch Chef John prepare a sensational long-simmering meat sauce.