1. Recipes

How to Make Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce - A Step-by-Step Guide

Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce is a delicious and satisfying pasta dish that is perfect for any night of the week. This recipe combines the delicious flavors of peppery rapini, garlic, and a flavorful tomato wine sauce to create a mouthwatering meal that is sure to impress. Whether you are a seasoned chef or a beginner in the kitchen, this recipe is simple to follow and will quickly become a favorite in your household.

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Ingredients

  • 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
  • ½ cup uncooked fusilli pasta
  • 3 tablespoons olive oil
  • 2 cloves garlic, roughly chopped
  • salt and ground black pepper to taste
  • 1 sprig fresh rosemary (Optional)
  • ½ teaspoon dried Italian herb mix, or to taste
  • ¼ teaspoon crushed red pepper flakes, or to taste
  • ¼ cup white wine
  • 1 (14.5 ounce) can diced tomatoes
  • 2 green onions, sliced
  • 1 clove garlic, minced
  • 2 teaspoons grated Parmesan cheese, or to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 mins
  • Servings: 2

  • Fill a saucepan with enough water to cover broccoli rabe, sprinkle in some salt, and bring to a boil. Stir in broccoli rabe and cook until bright green and just starting to become tender, about 2 minutes; drain and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
  • Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 12 minutes. Drain well.
  • While pasta is cooking, heat olive oil in a saucepan over medium heat; stir in 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes. Sprinkle with salt and black pepper; stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
  • Stir in blanched rabe, white wine, and tomatoes; remove rosemary sprig and bring to a boil. Mix in pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

    • Nutrition

    354 cal.

    • Total Fat: 21g
    • Saturated Fat: 3g
    • Cholesterol: 2mg
    • Sodium: 390mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 6g
    • Total Sugars: 8g
    • Protein: 9g
    • Vitamin C: 124mg
    • Calcium: 176mg
    • Iron: 7mg
    • Potassium: 379mg

    Categories

    Garlic recipes
    Tomato recipes