Pasta con Broccoli e Peperoncino

[madbaker]

Or, as I would say it, "Pasta with Spicy Broccoli".

1 lb rapini (also known as broccoli raab)
olive oil
6+ garlic cloves, minced
1 dash crushed red pepper, or 1 diced jalapeno
8 oz chopped San Marzano tomatoes (Roma^TM type)
2 chopped sweet peppers, about 3 oz total
2-3 T cream
1/2 lb penne pasta
1/4 cup grated Parmesan

Wash rapini. Bring a medium pot of water to boil, add a pinch of salt, and cook the rapini until tender (almost mushy, really) - about 10 minutes. Drain and set aside.

Set a large pot of water to boil for the pasta. Heat oil in a large skillet. Add garlic and red pepper or jalapeno and cook, stirring, for 1 minute. Add tomato, sweet pepper, and rapini. Simmer, stirring and mashing, for 5 to 10 minutes. Add cream, simmer for a minute, turn off heat.

Cook pasta over high heat until tender but al dente. Drain, reserving about 1/4 cup of the pasta water. Add pasta to sauce; stir in Parmesan and mix well over low heat until everything is well combined. Add a bit of the reserved pasta water if it looks dry. Serve hot.

Comments: it was fine. I wouldn't put it on the regular rotation, but as a different use for broccoli raab, yeah sure.