Categories: Pasta
Ingredients
- Salt
- Large bundle broccoli rabe, trimmed and cut into 2-3 inch pieces
- 3 tbsp. olive oil
- 4 large garlic cloves, chopped
- 1 red finger chile pepper, finely chopped
- 1 large shallot, finely chopped
- 3 tbsp. golden raisins
- 1 cup chicken stock
- 1/2 cup dry white wine
- 1/4 tsp saffron threads
- 1 lb. bucatini pasta
- 1/3 cup parsley, finely chopped
- Freshly grated Pecorino Romano
- 1/4 cup pine nuts, toasted
Directions
-
Bring 3-4 inches of water to a full boil in a large pot. Season with salt, add the broccoli rabe and cook until crisp-tender, about 3 minutes; drain. Refill the pot with 6 quarts water and bring to a boil for the pasta. Pat the broccoli rabe dry.
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In a large skillet, heat the oil over medium. Add the garlic, chile pepper, shallot and raisins. Cook, stirring often, until the shallot softens, about 3 minutes. Add the stock and wine, then the saffron; let it bloom in the sauce.
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Salt the boiling water, add the pasta and cook until 1 minutes shy of directed, 7-8 minutes.
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Add the broccoli rabe to the saffron sauce and cook until heated through, 1-2 minutes.
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Add 1/2 cup of the pasta cooking water to the sauce, then drain the pasta. Add the pasta to the sauce and toss to combine. Add the parsley; season with salt to taste. Serve the pasta in shallow bowls topped with the cheese and nuts.