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Broccoli Rabe and Salami Pasta

Broccoli Rabe and Salami Pasta


  • Salt

  • 2 bunches broccoli rabe, trimmed and coarsely chopped

  • 1/4 cup extra virgin olive oil (EVOO)

  • 4 cloves garlic, grated or finely chopped

  • 1/2 teaspoon crushed red pepper flakes

  • 1 pound rigatoni with lines

  • 1 1/2 cups ricotta cheese

  • 1/2 cup grated Parmigiano Reggiano cheese, plus some to pass at table

  • 1/3 pound salami, Genoa, sopressata, hot or sweet, or a mix, chopped

  • Black pepper, to taste


Bring 2 inches of water to a boil in a deep skillet  for broccoli rabe and one large pot of water to a boil for pasta. Salt the water liberally.

Simmer broccoli rabe in water for 10-12 minutes, then drain. Return the skillet to medium heat with EVOO, about four turns of the pan (eyeball it). Add garlic and red pepper to the EVOO and gently cook a couple of minutes, then add broccoli rabe and cook for 5 minutes more.

While the broccoli rabe cooks, drop in the rigatoni and cook to al dente. Just before draining, reserve 1 cup of the starchy cooking liquid.

Combine the ricotta, Parmigiano Reggiano and salami in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss for 2 minutes to coat and combine.