Prevent your screen from going dark
Makes 4 servings 1x
Time about 30 minutes
Cook | Prep
Bring a large pot of water to a boil and salt it. Put 3 tablespoons olive oil in a large skillet over low heat.
Trim and chop the broccoli rabe, separating any thick stems.
Raise the heat under the skillet to medium-high. Add any thick stems to the skillet and cook until they begin to soften, 3 to 4 minutes. Add the leaves, a handful at a time if necessary to fit them in, and sprinkle with salt and pepper. Cook until just tender, 3 to 4 minutes.
Peel and chop 2 cloves garlic; add them to the skillet along with 1/4 teaspoon red chile flakes.
When the water boils, add the pasta and cook, stirring occasionally. Start tasting after 5 minutes. When the pasta is tender but not mushy, drain it, reserving about 1 cup cooking water. Return the pasta to the pot. Add the broccoli rabe, 1 cup ricotta, a sprinkle of salt and pepper, and a splash of cooking water to make it saucy. Toss, taste, and adjust the seasoning, then serve.
— Recipe from How to Cook Everything Fast Completely Revised Edition