We love serving this dish in the Soup/ Pasta Bowl from our White Dinnerware set. Products used: Olio Santo Extra Virgin Olive Oil, Tellicherry Peppercorns, PepperMate Pepper Mill, Salad Serving Set, Stainless Steel Spider/Strainer. We did not have shells in the pantry when we made this so we used a whole wheat pasta instead.
Kosher salt and freshly ground pepper
1 1/2 pounds broccoli rabe (1-2 bunches)
1 pound large pasta shells, such as Barilla
Olio Santo Extra Virgin Olive Oil
1/2 pound pancetta, 1/4-inch diced
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
8-10 ounces fresh ricotta
Freshly grated Italian parmesan cheese, for serving
Bring large pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2-3 minutes, until just tender. With a wire skimmer, lift the broccoli rabe (don’t drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta and set aside.
Meanwhile, heat 2 tablespoons of Olio Santo olive oil in a large sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for 1 minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon of salt, and 1 teaspoon of black pepper and toss. Cook over medium heat for a few minutes until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn’t dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzle with Olio Santo olive oil, and with grated Parmesan on the side.
2018, Cook Like A Pro by Ina Garten, All Rights Reserved