Italian Sides Dishes Recipes - Orecchiette with Pancetta and Broccoli Rabe

Ingredients

• 4 ounces pancetta, coarsely chopped

• 6 ounces dried orecchiette pasta or medium shell pasta

• 2 teaspoons olive oil

• 4 cloves garlic, minced

• 1/4 teaspoon crushed red pepper

• 3 cups cut-up broccoli rabe or broccoli

• 1/3 cup chicken broth

• 1/4 cup ripe olives or 2 tablespoons drained capers

• 1/4 cup finely shredded Parmesan cheese (1 ounce)

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Method:

1. In a large skillet cook pancetta over medium heat about 10 minutes or until browned and crisp. Drain on paper towels, reserving 1 tablespoon drippings in skillet. Set aside.

2. In a large saucepan cook pasta according to package directions. Drain well. Return to hot pan. Toss with olive oil; cover and keep warm.

3. In the same skillet heat the reserved drippings over medium heat. Add garlic and crushed red pepper; cook and stir for 30 seconds.

4. Add broccoli rabe or broccoli and chicken broth. Bring to boiling; reduce heat. Cover and simmer about 3 minutes or until tender. Stir in pancetta and olives or capers heat through.

5. Add broccoli rabe mixture to pasta in saucepan. Add half of the Parmesan cheese; toss to combine. Transfer to a serving dish. Sprinkle with remaining Parmesan cheese.