Aired November 13, 2013
1 bunch broccoli rabe (rapini), trimmed
1/4 cup olive oil
4 to 6 flat filets anchovies
1 small red onion, quartered and sliced
4 cloves garlic, chopped or sliced
1 sweet red pepper (bell, cherry or frying), seeded and sliced
2 small red chilies, seeded and sliced
Nutmeg, freshly grated
1/2 cup chicken or vegetable stock
1 pound farfalle
2 tablespoons sweet pickled Italian cherry peppers and a splash of the brine, optional
Grated Pecorino cheese
Trim woody ends and cut broccoli rabe into 2-inch pieces; halve thick stems lengthwise. Bring a large pot with a few inches of water to a rolling boil. Season with salt and add rapini. Par-boil 2-3 minutes to cook out the bitterness then cold shock in icy cold water; drain well. Fill pot back up with water for the pasta and return to stove to bring to boil.
Heat a large skillet over medium heat and melt anchovies into oil. Stir in onions, garlic, sweet peppers and chilies, and stir 3-4 minutes to soften. Add chopped rapini and season with salt to taste and a little nutmeg. Add stock and reduce heat to keep warm.
Season pasta water with salt; add pasta and cook to al dente. Add a ladle of starchy water to broccoli rabe and drain pasta. Toss with rapini and adjust seasoning. Add pickled peppers, if using, and a splash of brine. Top with Pecorino and serve.