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AUTOGRAPHED COPIES OF INA GARTEN'S NEWEST COOKBOOK, MODERN COMFORT FOOD ARE NOW AVAILABLE! AUTOGRAPHED COPIES OF INA GARTEN'S NEWEST COOKBOOK, MODERN COMFORT FOOD ARE NOW AVAILABLE!

Ina Garten's Shells with Broccoli Rabe & Pacetta

Ina Garten's Shells w/Broccoli Rabe & Pacetta

Blanching broccoli rabe in a large pot for Ina Garten's shells with broccoli rabe and pancetta.

We love serving this dish in the Soup/ Pasta Bowl from our White Dinnerware set. Products used: Olio Santo Extra Virgin Olive OilTellicherry PeppercornsPepperMate Pepper MillSalad Serving SetStainless Steel Spider/StrainerWe did not have shells in the pantry when we made this so we used a whole wheat pasta instead. 

Ingredients

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

Directions

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