Yet another meal that doesn't get it's due because of my poor photo taking skills. Darn it! This time it was Broccoli Rabe and Salami Pasta, which you Rachael made on 30 Minute Meals.
I am definitely a fan of the meal in a bowl thing, whether it's a stir fry or pasta dish that includes all your meat and veggies in on convenient location. So, this recipe jumped out at me when I saw Rachael prepare it - you've got your pasta, your meat, and your veggies all right there.
If you're lucky (and luckier than me) your store will carry broccoli rabe. Mine has it about one out of every 10 times. Rachael recommends substituting kale or swiss chard. I usually go with the kale because they sell it prewashed in my store and you know I love a good shortcut.
This recipe was pretty darn outstanding, too. Despite having salami in it, it didn't end up being too rich or heavy. It was also definitely a 30 minute meal. I served it with a green salad on the side for a little variety, but it could definitely be eaten all by its lonesome. Here's the recipe with my comments in brackets:
2 bunches broccoli rabe, trimmed and coarsely chopped [or, as noted above, kale or swiss chard works well too, since both are slightly bitter]
1/4 cup extra-virgin olive oil, eyeball it
4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper flakes
1 pound rigatoni with lines, cooked to al dente [I used whole wheat penne]
1 1/2 cups ricotta cheese
1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
1/3 pound salami, chopped (Genoa, sopressata, hot or sweet, or a mix) [I used Genoa this time, but I think I'd go crazy and try the hot sopressata next time.]
Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta. Salt the water liberally.
Simmer the broccoli rabe in water 10 to 12 minutes, then drain [this makes it less bitter, so it's important to let it go for at least that long]. Return the skillet to medium heat with 1/4 cup extra-virgin olive oil. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more.
While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente. Just before draining reserve 1 cup starchy liquid.
Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl [I went heavy on the pepper and I'm glad I did!]. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine.