Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce Recipe - Allrecipes.com
Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce Recipe
  • READY IN 40 mins

Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
  2. Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  3. While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
  4. Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.
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Reviews More Reviews

Jun 11, 2011

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!!

 
Nov 07, 2012

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!

 

8 Ratings

Jul 04, 2013

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!

 
Mar 26, 2014

I have made this recipe three times already. I only had vermouth but it was still good. The last time I made it I put in some cooked Italian sausage so it was complete.

 
Jan 18, 2014

Very good recipe! It makes a lot so make sure you use big pans, especially when combining it all together (I used the same pot I made my pasta in). All in all pretty great recipe with a great start for any additions you want (sausage, etc).

 
Aug 23, 2013

Good flavor. Don't like the presentation

 

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Nutrition

  • Calories
  • 353 kcal
  • 18%
  • Carbohydrates
  • 26.3 g
  • 8%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 6 g
  • 24%
  • Protein
  • 9 g
  • 18%
  • Sodium
  • 584 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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