Sicilian Sweet & Savory Bucatini with Broccoli Rabe

{"handle":"sicilian-sweet-savory-bucatini-with-broccoli-rabe","title":"Sicilian Sweet & Savory Bucatini with Broccoli Rabe","seoTitle":"Sicilian Sweet & Savory Bucatini with Broccoli Rabe","image":"https://images.ctfassets.net/vmuke7sdou62/3pNd5h58urYaGWD02uBTso/3cafbc3adfebfdb48a2322965f61e44b/Sicilian_Sweet___Savory_Bucatini_with_Broccoli_Rabe.jpeg","ingredients":"

• Salt
• 1 large bundle broccoli rabe or rapini, trimmed and cut into 2- to 3-inch pieces
• 3 tbsp. olive oil
• 6 anchovy fillets, drained
• 4 large cloves garlic, chopped
• 1 red finger chile pepper, finely chopped, or 1 tsp. crushed red pepper
• 1 large shallot, finely chopped
• 3 tbsp. golden raisins
• 1 cup chicken stock
• ½ cup dry white wine
• ¼ tsp. (a fat pinch) saffron threads
• 1 lb. bucatini pasta
• ⅓ cup (a handful) flat-leaf parsley, finely chopped
• Freshly grated Pecorino Romano
• ¼ cup pine nuts or 1/2 cup blanched sliced almonds, toasted

","preparation":"

• Step 1 Bring 3 to 4 inches of water to a full boil in a large pot. Season with salt, add the broccoli rabe and cook until crisp-tender, about 3 minutes; drain. Refill the pot with 6 quarts water and bring to a boil for the pasta. Pat the broccoli rabe dry.
• Step 2 In a large skillet, heat the oil, three turns of the pan, over medium. Add the anchovies; cook, stirring often, until they break down and melt into the oil, about 2 minutes. Add the garlic, chile pepper, shallot and raisins. Cook, stirring often, until the shallot softens, about 3 minutes. Add the stock and wine, then the saffron; let it bloom in the sauce.
• Step 3 Salt the boiling water, add the pasta and cook until 1 minute shy of the package directions, 7 to 8 minutes.
• Step 4 Add the broccoli rabe to the saffron sauce and cook until heated through, 1 to 2 minutes.
• Step 5 Add 1/2 cup of the pasta cooking water to the sauce, then drain the pasta. Add the pasta to the sauce and toss to combine. Add the parsley; season with salt to taste. Serve the pasta in shallow bowls topped with the cheese and nuts.

","tags":"Rachael Ray Magazine","status":"Publish"}