Broccoli Rabe and Salami Pasta Recipe

So a few weeks ago ShopRite had Sargento Mozzerella and Ricotta 1/2 Price for $1.98.  I had the $1/1 Sargento Cheese coupons that were available so of course I stocked up on some Ricotta and Mozzerella!  I don’t know if Ricotta will freeze well, so I’ve been making some recipes to use my Ricotta, including this yummy pasta recipe.  Mueller’s Pasta is FREE this week at ShopRite and A&P, so if you’ve got this Ricotta in your fridge and are looking for a cheap and easy meal, be sure to try this one.  Definitely a favorite in our house.

Enjoy!

Broccoli Rabe & Salami Pasta Recipe:

Ingredients:

• Salt
• 2 bunches broccoli rabe, trimmed and coarsely chopped
• 1/4 cup extra virgin olive oil
• 4 cloves garlic, grated or finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 1 pound rigatoni with lines or your favorite pasta
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmigiano Reggiano cheese
• 1/3 pound salami, Genoa, sopressata, hot or sweet, or a mix, chopped
• Black pepper, to taste

Directions:

1. Bring 2 inches of water to a boil in a deep skillet for broccoli rabe and one large pot of water to a boil for pasta. Salt the water liberally.
2. Simmer broccoli rabe in water for 10-12 minutes, then drain. Return the skillet to medium heat with olive oil, about four turns of the pan (eyeball it). Add garlic and red pepper to the olive oil and gently cook a couple of minutes, then add broccoli rabe and cook for 5 minutes more.
3. While the broccoli rabe cooks, drop in the rigatoni and cook to al dente. Just before draining, reserve 1 cup of the starchy cooking liquid.
4. Combine the ricotta, Parmigiano Reggiano and salami in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss for 2 minutes to coat and combine.

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Photo & Recipe adapted from: RachelRay

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