penne with broccoli rabe and stracchino

penne con cime di rapa e stracchino

TOTAL TIME: 25 minutes

MAKES: Serves 4

Stracchino is a soft cow’s milk cheese from Lombardy that can be found in many Italian markets or cheese shops. If unavailable, mascarpone, which is softer and will melt into the dish, can be substituted.

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Ingredients

Fine sea salt
2 pounds broccoli rabe
3 tablespoons extra-virgin olive oil
3 large flat anchovy fillets
1 pound penne
1/2 pound Stracchino cheese or 6 ounces mascarpone
Freshly ground black pepper

Instructions

Bring a large saucepan and a large pot of salted water to a boil. Meanwhile, trim tough stem ends from broccoli rabe; roughly chop stems, florets and leaves.

Cook broccoli rabe in the saucepan of boiling water until crisp-tender, about 3 minutes. Drain.

In a large skillet, combine oil and anchovies; heat over medium-low heat, stirring with a wooden spoon to break anchovies into small pieces, until oil is bubbling. Add broccoli rabe and 3/4 teaspoon salt; increase heat to medium and cook, stirring to coat broccoli with oil mixture, 3 minutes more. Remove from heat.

Cook pasta in the large pot of boiling water until al dente. Reserving 1 cup pasta cooking liquid, drain pasta and transfer to

a large serving bowl. Add broccoli rabe, 1/2 of the cheese, 1/3 cup of the pasta cooking liquid and generous pinch pepper; stir to combine, adding more pasta cooking liquid to moisten, if desired. Adjust seasoning to taste.

In small spoonfuls, dollop remaining cheese over pasta. Serve immediately.

September 2011