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Pasta with Anchovy Butter and Broccoli Rabe Recipe

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This recipe for Pasta with Anchovy Butter and Broccoli Rabe is from Dennis's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 3.5-oz. jar oil-packed anchovies, drained, chopped
1 cup (2 sticks) unsalted butter, room temperature
Kosher salt, freshly ground pepper
1 bunch broccoli rabe
1 Tbsp. olive oil
2 garlic cloves, thinly sliced
12 oz campanelle or penne
3 oz. Pecorino or Parmesean, finely grated, plus shaved for serving
Directions:
Directions:
Mash anchovies into butter in a medium bowl; season with salt (if needed; taste first) and pepper.

Tear broccoli rabe leaves into 2" pieces; set aside. Thinly slice stems 1/4" thick. Heat oil in a large skillet over medium. Add garlic and broccoli rabe stems and season with salt and pepper. Cook, stirring occasionally, until stems are tender, about 5 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.

Add pasta reserved broccoli rabe leaves, 1/4 cup pasta liquid, and 3 Tbsp. anchovy butter to skillet (save remaining butter for another use). Cook, tossing occasionally and adding more pasta liquid as needed, until leaves are wilted and sauce coats pasta, about 4 minutes. Toss in grated Pecorino; season with salt and pepper. Serve pasta topped with shaved Pecorino.

 

 

 

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