Broccoli Rabe Pancetta Pasta
- thespiceapothecary
- Apr 6
- 2 min read
Loaded with bits of pancetta and crisp broccoli rabe, this Broccoli Rabe Pancetta Pasta is seasoned with SunDried Tomato-Basil Seasoning and is a great addition to your weeknight menu.
Ingredients for Broccoli Rabe Pancetta Pasta
4 ounces diced pancetta
1 Tablespoon SunDried Tomato Basil Seasoning
16 oz fresh pasta
1 bunch broccoli rabe, blanched
2 garlic cloves, minced
½ cup grated parmesan + more for serving
1 cup reserved pasta water
Santa Ynez Olive Oil and crushed red pepper for serving
Halve a lemon and squeeze the juice into a heavily salted pot of boiling water; add lemon halves as well. Add broccoli rabe to the pot. Boil for 3 minutes, remove broccoli rabe, and plunge into an ice bath.
Once cooled, drain and wrap the broccoli in paper towels. Squeeze as much liquid from the broccoli as possible. Cut the stalks into quarters and set aside. Keep water in pot simmering to use for the pasta.
Add diced pancetta to dry saute pan. Render over medium heat for approximately 7-8 minutes, then sprinkle with the SunDried Tomato Basil Seasoning. Mix until combined and continue to render the pork and toast the spices for another 2-3 minutes.
Remove pancetta from the pan and set aside. Add the minced garlic to the pan and saute 1 - 2 minutes. Add in the broccoli rabe and saute 2-4 minutes.
Bring the broccoli rabe water back to a boil and add pasta. Cook 2-3 minutes or until just al dente. Drain pasta, reserving 1 cup of pasta water.
Add pancetta back to the broccoli rabe pan with the reserved pasta water. Add in the parmesan cheese, and stir to combine. Add pasta and toss to coat.
Drizzle with Santa Ynez Olive Oil, additional parmesan cheese, and crushed red pepper if desired, and serve immediately.
Enjoy!
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