Broccoli Raab AKA Rapini, is actually a relative of the turnip (yes, I looked it up). People categorize it as “an acquired taste”, but I think this dish bypasses that. It’s actually the very first dish I cooked from my very first CSA box! It was a real treat to make it again.
Broccoli Raab & Pasta
- 1 bunch broccoli raab
- olive oil
- 1 onion, thinly sliced
- 6 cloves diced/pressed garlic
- 1 teaspoon jalapeno sauce
- 1/2 teaspoon wed win vinegar
- 8oz rice pasta
What I did:
- bring a big pot of water to boil for the pasta, meanwhile…
- saute onion with some olive oil in a big pan over medium heat until onion is translucent.
- add garlic, salt, jalapeno sauce, toss briefly.
- wash, rip up, and add raab with about a tablespoon of water.
- turn the heat down to low and cover, but stir occasionally.
- Mine cooked for about 12 minutes like that, just long enough for me to deal with the pasta.
- boil your pasta according to the package directions, drain, place in a large bowl.
- top with raab mixture, more olive oil, and red wine vinegar.
- Since raab is related to turnips, I guess you could substitute it with turnip greens!
- Top with romano or parmesan cheese… yum!
- I ate mine with a chopped up chicken sausage.
- The original recipe calls for red pepper flakes instead of jalapeno sauce.
I inhaled this.