Pasta all'Antipasti | Rachael Ray
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Rachael combines salami, ham, cheese + charred greens with short pasta for a colorful, fun and easy take on traditional antipasto.
For more easy pastas by Rach, check out her Pasta con Poblano and Zesty Corn Pasta.
- 1 small escarole, halved
- 1 radicchio, halved
- Salt and pepper
- 3 tablespoons EVOO, plus non-aerosol olive oil spray
- About ¼ pound each, fine dice, of Genoa or fennel salami, hot sopressata, and end of prosciutto or meaty pancetta
- 4 large cloves garlic, thinly sliced
- ½ cup chopped giardiniera in brine, drained and chopped
- ¼ cup sweet or hot cherry pepper rings in brine, chopped
- ¼ cup green Cerignola olives, pitted and chopped
- ¾ cup white wine or dry vermouth
- ½ cup chicken or beef stock
- 1 pound short-cut pasta such as strozzopretti, gemelli or penne
- ¾ pound (about 1 ½ cups diced) Italian provolone and fresh, but firm mozzarella or smoked mozzarella, combined
- A fat handful of flat parsley, chopped
Heat a large pot of water to boil for pasta.
Heat a large cast-iron or nonstick skillet over medium high heat. Season the halved greens with salt and pepper and spray with oil, then char in pan cut-side down, 3 to 4 minutes. Remove from pan and reduce heat to medium. When greens are cool enough to touch, shred them and discard the core.
Add EVOO to pan, 3 turns, then add meats and render 2 to 3 minutes. Add garlic, stir 1 minute, add the pickled vegetables, peppers and olives and combine. Add wine or vermouth and let it absorb. Add stock and reduce heat to low.
Cook pasta 1 minute less than package directions in salted water and reserve ½ cup cooking liquid. Drain pasta, add to antipasti mixture, then add the greens and cheeses and toss 1 minute more. Serve topped with parsley.