Penne with Broccoli Rabe and Pancetta

• cook time: 30 mins

• servings: 4

Slightly bitter broccoli rabe is a popular ingredient in Italian cuisine and a great source of vitamins and antioxidants. It's a great addition to this pasta dish, with its savory, fresh, tomato sauce, accented by pancetta. The colors of the Italian flag hint at the delicious flavors within this simple, one-dish meal. Serve a Caesar salad alongside for a truly Roman experience.

ingredients

• 12 ounces broccoli rabe or 1-1/2 cups broccoli florets
• 3 cups dried whole wheat or multigrain penne (8 ounces)
• 1/2 cup chopped onion (1 medium)
• 2 ounces pancetta or 3 slices bacon, chopped
• 2 cloves garlic, minced
• 1-1/3 cups chopped, seeded roma tomato (4 medium)
• 1/3 cup dry white wine or chicken broth
• 1/4 cup finely shredded Asiago cheese (1 ounce)

directions

1. Wash broccoli rabe; drain well. Remove and discard large leaves; cut into 4-inch lengths. Set broccoli rabe aside.
2. In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes; add broccoli rabe. Cook about 3 minutes more until penne is tender; drain. Return pasta mixture to saucepan; cover and keep warm.
3. Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low; add tomato and wine. Cook and stir for 2 minutes.
4. Add tomato mixture to penne mixture in saucepan; toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese. Makes 4 to 6 main-dish servings.

recipe source

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