Ingredients

4 T olive oil, divided

3 garlic cloves, flattened

1 med onion, chopped

3 oz. pancetta, chopped

1 t fennel seeds, crushed

1/4 t dried crushed red pepper

1 lg bunch broccoli rabe/rapini, stems sliced 1/2 inch thick, tops cut into 2 inch pieces

1 C chicken broth

1 8.8 oz package dried pappardelle

1 C freshly grated Pecorino Romano

1/2 C pine nuts, toasted

Preparation

  1. Heat 2 T oil in a large skillet over medium-high heat. Add garlic, saute until golden brown and then discard.
  2. Add onion, pancetta, and fennel and saute until onion is tender and begins to brown, about 8 min.
  3. Add red pepper, and broccoli stems and cook 4 min, stirring occasionally. Stir in tops, sprinkle with salt, and add broth.
  4. Cover and cook untl stems and tops are tender, about 5 min.
  5. Season to taste with salt and pepper.
  6. Cook pasta and reserve 1 C pasta water.
  7. Add pasta to broccoli mixture,stirring in remaining 2 T of oil and 1 C cheese and more pasta water if necessary.
  8. Sprinkle with pine nuts and serve.