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Orecchiette with Broccoli Rabe and Pancetta

Yields4 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Orecchiette with Broccoli Rabe and Pancetta is a great Italian dish. Broccoli rabe, also known as rapini, is not really broccoli at all, but a member of the turnip family. It is used often in Italian cooking. The leaves, stems, buds and flowers are all edible and have a slightly pungent and sometimes bitter flavor. Finishing this dish with a drizzle of Colavita Novello Extra Virgin Olive Oil is the perfect complement.

Orecchiette with Broccoli Rabe and Pancetta

 1 lb broccoli rabe, cleaned with tough ends removed
 4 tbsp Colavita Extra Virgin Olive Oil
 1 tsp minced garlic
 ½ tsp red pepper flakes
 2 oz pancetta, diced
 2 anchovy fillets, drained and chopped
 ½ cup Rachael Ray Low Sodium All-Natural Chicken Stock
 1 lb Colavita Orecchiette
 Colavita Extra Virgin Olive Oil, to drizzle, if desired
 ½ cup grated parmesan cheese

Cook pasta according to directions. Reserve 1/2 cup of pasta water.


Blanch the broccoli rabe for 2 minutes in a pot of boiling salted water; drain and immediately plunge into a bowl of ice water to stop the cooking. Cut into bite sized pieces.


In a large skillet, heat the oil over medium heat; add the garlic, red pepper flakes and pancetta; saute for 2 - 3 minutes.


Add anchovy fillets, mashing them with your spoon to make a paste; add the broccoli rabe and toss to coat.


Add chicken broth and cook for 5 minutes. Add pasta; toss well and heat through, adding some of the reserved pasta water if it seems to dry. Drizzle with Novello extra virgin olive oil, if desired; top with Parmesan cheese and serve in warmed shallow bowls.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 619
% Daily Value *
Total Fat 19g30%

Saturated Fat 3g15%
Cholesterol 16mg6%
Sodium 576mg24%
Total Carbohydrate 89g30%

Dietary Fiber 5g20%
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.