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

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

sophie 1

"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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40 m servings 353 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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!!...

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...

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 ...

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.

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 st...

Good flavor. Don't like the presentation