Homemade Orecchiette Stars in This Broccoli Rabe Pasta

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option that adds umami flavor.

Make semolina dough for orecchiette and roll it into ropes.

Use a regular kitchen knife to drag across the dough to form orecchiette, flipping them upside down to create ridges.

Dry the orecchiette overnight to ensure they hold up during cooking.

Heat olive oil in a skillet and sweat minced garlic until aromatic.

Add anchovy to the skillet and cook until it dissolves into the oil.

Stir in red pepper flakes for heat.

Add chopped broccoli rabe stems and florets to the skillet, cooking until tender.

Pour in a little white wine and cook down.

In a large pot, bring heavily salted water to a boil, tasting it to ensure it tastes like the sea.

Add the dried orecchiette to the boiling water and cook for 3 to 5 minutes until tender but with a little bite, tossing occasionally.

Add the broccoli rabe leaves to the pasta pot about 30 seconds to a minute before the pasta is done.

Drain the pasta and broccoli rabe, reserving some pasta water if needed.

Combine the pasta with the broccoli rabe mixture in the skillet, incorporating everything together.

Finish with grated Pecorino Romano cheese and breadcrumbs, mixing until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens