Rigatoni with Broccoli Rabe

Bring out the softer side of leafy and bitter broccoli rabe when its served with tomatoes, garlic and a dusting of Parmesan cheese and a hearty helping of rigatoni.


Preparation Time: 15 MINUTES


Cooking Time: 35 MINUTES


Yield: 4 servings

Measurements Ingredients Savings Availability
4 tbs.  Olive Oil - 750 ml. Weekly Special $5.99 ea. - Save $3 Add to Shopping list
1 tbs. (3 large)  Garlic Cloves $ Add to Shopping list

Finely chopped

1/2 tsp.  Red Pepper Flakes $ Add to Shopping list

Or to taste

2 large  Red Pepper $ Add to Shopping list

Cored, seeded and cut into 1-1/2 inch strips

1 tsp.  Rosemary $ Add to Shopping list

Chopped. (Or 1/2 tsp. dried)

1 tsp.  Oregano $ Add to Shopping list

Chopped. (or 1/2 tsp. dried)

2 -1/2 cups  Crushed Tomatoes $ Add to Shopping list
3/4 lb.  Rigatoni $ Add to Shopping list

Or other thin pasta

4 tbs.  Parmesan Reggiano Cheese Weekly Special $9.99 lb. - Save $7 lb. Add to Shopping list


  Salt & Pepper $ Add to Shopping list

1.  Cut the broccoli rabe into bite-sized pieces. Wash in cold water, and drain.


2.  Bring a large pot of salted water to a boil. Cook the broccoli rabe until tender. Do not overcook. Remove with a slotted spoon and set aside. Reserve the cooking liquid in the pot.


3.  Bring the cooking water to a boil. Add the pasta and cook according to the package instructions. Drain, reserving 1/2 cup of the cooking liquid.


4.  Meanwhile, heat 2 tablespoons of olive oil in a deep pan, and add the garlic. Cook briefly — do not brown. Add the pepper flakes, the sweet pepper, rosemary, and oregano, and cook, stirring briefly. Add the crushed tomatoes and salt and pepper to taste. Bring to a boil, reduce heat, and simmer for 8 minutes, stirring often.


5.  Add to the pan the drained pasta, the cooked broccoli rabe, the reserved cooking liquid, the remaining olive oil, and the Parmesan cheese. Cook, stirring and tossing, for 1 minute. Check seasonings. Serve immediately on hot serving plates.