Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons EVOO – Extra Virgin Olive Oil
  • 4 cloves garlic
  • thinly sliced
  • Salt
  • Red pepper chili flakes
  • 1 bunch broccoli rabe/rapini
  • 1 8-ounce hot sopressata salami
  • 1 pound spaghetti
  • 1 bunch basil
  • 1 chunk ricotta salata or Pecorino Romano cheese
  • for grating

Instruction

  • Bring a large pot of water to a boil for the pasta
  • Heat a few inches of water in a deep skillet and salt it liberally once it boils
  • Trim the rapini of its tough ends and chop the leaves and florets into bite-size pieces
  • Cook the rapini about 3 minutes in the skillet then cold shock and pat dry
  • Dump the water and wipe pan dry
  • Peel the casing off the salami and grate it with a box grater
  • Heat 3 turns of the pan of EVOO to the skillet over medium-high then add salami and stir 1-2 minutes to render and crisp
  • Add garlic and the rapini, season with salt and chili flakes to taste
  • Salt the water for the pasta and cook pasta to 1 minute less than al dente according to package directions
  • Add 1 cup starchy cooking water to the salami and broccoli rabe, drain spaghetti then toss with rapini and salami
  • Wilt in lots of torn basil, top with cheese and serve
  • MORE: Roast Broccolini or Broccoli Rabe with Sausages Bacon and Bay Tomato Sauce on Brown Spaghetti Sicilian Lemon Spaghetti