Orecchiette with Broccoli Rabe (with Crispy Prosciutto)

With broccoli rabe, Brussels sprouts, garlic, anchovies, and a whole lot of Pecorino Romano this slightly bitter, but deep in flavor pasta dish might just be on repeat for the next few months.

Ah, fall! It’s so close I can almost feel those crisp mornings, hear the crunch of the leaves, and taste those iconic autumn flavors. While most food blogs will be bombarding you with pumpkin and apple everything, I’m here to spotlight some of fall’s less obvious produce.

Starting with broccoli rabe—also known as rapini. This orecchiette with broccoli rabe pasta is a bit more involved than some of my other pasta dishes (but still easy!). Trust me, the extra few minutes of prep are totally worth it. And if you’re not yet a fan of this bitter green, this pasta just might win you over.

UGH BROCCOLI RABE, IT’S SO BITTER!

It’s not you, broccoli rabe is bitter. Not bitter in a bad way, but bitter in a “ooo what is this flavor i need to keep eating” kind of way. I admit, the first time i had broccoli rabe I thought it was cooked wrong. How could someone like something so bitter! It took some time and the right dishes to truly love the flavor of broccoli rabe. Years later I have 3 recipes in the line up to highlight this bitter green.

IS THERE ANYWAY TO REDUCE BROCCOLI RABE’S BITTER FLAVOR?

If you are wondering how you can reduce the bitter broccoli rabe there are a few ways to mellow out the flavor. Blanching and broiling are two cooking methods that can reduce the green’s bitterness. Also cooking it with lemon or adding it to a cream based dish has also been proven effective. Will it get rid of all the bitterness? No. Are any of these methods used in this dish? No, this dish celebrates the bitter flavor of broccoli rabe. However I find that with the addition of slightly bitter and earthy Brussels sprouts, the umami flavor of anchovies, and a ton of cheese rounds out the flavor.

CAN I REPLACE BROCCOLI RABE WITH BROCCOLI?

Uh, please don’t. I mean you can do anything you want, and broccoli would fit right into this dish, but let’s be honest broccoli goes with anything. If you absolutely must sub out the broccoli rabe, extra Brussels sprouts or broccolini work well.

HOW DO I PREP BROCCOLI RABE?

Start by picking a dark green bunch with a good amount of florets, avoid any bunch that is wilted or yellowing. The bunches at the story can vary significantly. For this orecchiette with broccoli rabe pasta dish cut of the bottom stems, about 1-2 inches from the base. Discard them. This dish focuses on the florets and steams so remove any larger leaves but don’t throw them out! I have a pesto coming this week that will use them. Rough chop the rest until you have 2 1/2 cups worth.

WHAT YOU’LL NEED FOR ORECCHIETTE WITH BROCCOLI RABE

• Orecchiette – Normally I’d say player’s choice here—and hey, it is still your choice—but orecchiette pasta really just works. Those little pasta cups are perfect for catching the chopped broccoli rabe and shredded Brussels sprouts.
• Broccoli Rabe – Also known as cime di rapa, or rapini, broccoli rabe is the star of the dish. Read above on how to prep the rapini.
  • Substitute- If you absolutely don’t want to use broccoli rabe—or if you just can’t find it—you can swap it with broccolini. The flavor is closer to regular broccoli than to broccoli rabe, but it still works well. Or, you can skip it altogether and just double up on the Brussels sprouts instead.
• Brussels Sprouts – Raw, cut into thin ribbon-like strips.
• Pecorino Romano Cheese-I decided to mix it up this time and use Pecorino Romano instead of Parmesan. While both cheeses are nutty, salty, and hard, Pecorino Romano has a stronger, more tangy flavor. However parm can be subbed in.
• Anchovy Fillets– Who knew that tiny little tin could add so much flavor. We are talking the ENTIRE tin here.
• Garlic – Fresh only!
• Red Pepper Flakes
• Olive Oil – Extra-virgin olive oil is preferred for flavor.
• Optional Crispy Prosciutto

HOW TO MAKE ORECCHIETTE WITH BROCCOLI RABE

Prepare the Pasta – Cook your pasta according to the package instructions in a large pot of salted boiling water until al dente. There’s no need to reserve any of the pasta cooking water for this recipe.

Make the Base – In a large skillet over low to medium heat, add the olive oil. Once it’s warmed, add the chili flakes and garlic. Cook for 2–3 minutes, until soft and fragrant but not browned. Add the minced anchovies and cook for another 2 minutes.

Add the Greens + Finish –Add the broccoli rabe and shaved Brussels sprouts to the skillet with a pinch of salt. Sauté for 5–6 minutes, until the vegetables are tender but still a vibrant green. You want them to keep some texture, so try not to overcook. Add the pasta and toss everything together. Finish with a generous grating of Pecorino Romano and a drizzle of extra virgin olive oil.

Optional Crispy Prosciutto – If you’d like to add crispy prosciutto, start with this step. Preheat your oven to 400°F. Line a baking sheet with parchment paper and lay the prosciutto slices in a single layer. Bake for about 10 minutes, until they turn a deep red and crisp up. Let them cool for 5–10 minutes before breaking into pieces.

Want to add a bit of protein? Italian sausage or chicken sausage are great additions to this dish and can be added right before you cook the Brussels sprouts.

STORING/REHEATING

Orecchiette with Broccoli Rabe can be stored in the fridge for 2-3 days in an airtight container. When ready to heat, pop the leftovers in a pan with a few tbsp of residual pasta water, if you aren’t freezing and saving you need to. You can also use the microwave to heat this dish up, but I am not going to lie it’s also a fabulous one to eat cold right out of the Tupperware.

Lover of all things broccoli rabe? Check out my Broccoli Rabe Pesto.