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'Nduja & Rapini Bucatini

'Nduja & Rapini Bucatini


  • 1 ¼ - 1 ½ lb. rapini (broccoli rabe), ends trimmed

  • 3 tbsp. EVOO

  • ½ small red onion or 1 large shallot, finely chopped

  • 1 lb. bucatini

  • 4 oz. 'nduja

  • 4 cloves garlic, sliced or chopped

  • 1 lemon, zested and halved

  • 1 cup grated pecorino


  • Step 1

    Prepare a bowl of ice water. Bring a large pot of water to a boil, salt it, and cook the rapini for 3 minutes. Drain rapini and place in bowl with ice water. Refill the pot with water and return to a boil (for the pasta). Once the rapini has cooled, transfer to paper towels to drain, then chop into bite-size pieces.

  • Step 2

    In a large skillet, heat the EVOO, three turns of the pan, over medium-high. Add the onion and season with salt. Cook for 3 minutes, then add about 1/2 cup of water. Simmer until the liquid evaporates.

  • Step 3

    Salt the water once it's boiling, then add the pasta. Cook 1 minute less than the package directions. Reserve about 3/4 cup of pasta cooking water before draining.

  • Step 4

    Add 'nduja to pan with onion and cook, breaking up with a wooden spoon, until 'nduja darkens in color, about 3 minutes. Stir in the garlic for a minute or two, then add rapini and lemon zest to heat through. Add the pasta, reserved pasta water, half the pecorino, and juice of half the lemon. Toss for 1 minute and top with remaining pecorino.