October ten, 2017

My husband could consume pasta each individual day, and developing up in an Italian household that served pasta most days, if we go additional than two or three days with out pasta I swear that he goes into withdrawal. While I far too adore pasta, I get bored creating the similar pasta dishes 7 days soon after 7 days so am generally trying to improve issues up. Orecchiette with broccoli rabe is a person of my husband’s most loved pasta dishes. This 7 days I decided to use big fusilli pasta in position of the orecchiette, and I extra strips of peppered bacon. To provide the pasta I sprinkled on some spicy fried breadcrumbs together with shavings of sharp Pecorino cheese. My husband obtained his pasta with broccoli rabe which pleased him, and I was able to attempt the addition of a handful of new substances. We each cherished the smoky flavor that the bacon introduced to the dish I thought the breadcrumbs extra a good texture, and the pecorino cheese shavings concluded off the plate perfectly.

In position of the pasta range I made use of, regular fusilli would perform fine, as would common orecchiette, or even rigatoni. If you discover broccoli rabe far too bitter, you could replace it with spinach. I hold stale Italian bread unhand to make my possess breadcrumbs, but if any coarse-textured bread would perform in this recipe.

Buon Appetito!
Deborah Mele 2017

Pasta With Broccoli Rabe, Peppered Bacon, & Breadcrumbs


  • one/4 Cup Olive Oil
  • Six Slices Peppered Bacon Minimize Into one/two Inch Parts
  • 4 Garlic Cloves, Minced
  • Salt & Pepper To Flavor
  • one/two Teaspoon Purple Chili Flakes
  • 3/4 Pound Fusilli Pasta
  • one Bunch Broccoli Rabe


  • one/two Cup Coarse Clean Breadcrumbs
  • 3 Tablespoons Olive Oil
  • Salt & Pepper To Flavor
  • one/two Teaspoon Dried Oregano

To Provide:

  • Shaved Aged Pecorino Cheese


  1. In a frying pan, warmth the olive oil in excess of medium warmth and include the bacon.
  2. Cook until eventually no for a longer period pink and just commencing to brown, about five minutes.
  3. Add the garlic, salt, pepper, and chili flakes and cook yet another moment or two.
  4. Heat a big pot of slated water to boil.
  5. Whilst the water is heating, clean the broccoli rabe and coarsely chop the top rated.
  6. Use a sharp, small knife to peel the stems and chop these into one-inch parts.
  7. Make the breadcrumbs by combining the breadcrumbs, oil, salt, pepper and oregano in a warm frying pan.
  8. Stir regularly in excess of medium warmth until eventually the crumbs are crispy and brown, about five minutes, then set apart.
  9. When boiling, include the pasta to the water and cook midway.
  10. Add the broccoli rabe to the pasta and water and keep on to cook until eventually the pasta is “al dente”.
  11. Drain the pasta and broccoli rabe perfectly, then include it into the frying pan with the bacon and oil mixture.
  12. Around large warmth, stirring regularly, blend the substances until eventually piping warm.
  13. Provide the pasta in unique bowls, topped with some of the breadcrumbs and cheese shavings.