Orecchiette Pasta With Rapini & Mushrooms
Posted by Oriana Shea on Monday, January 27, 2020 at 11:09 AM
By Oriana Shea / January 27, 2020
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- 1 Large bunch or 2 medium bunches of Rapini (AKA Broccoli Rabe)
- 1 Package Crimini Mushrooms - Sliced
- 5-6 Cloves of Garlic, chopped
- 1-2 Tbsps Butter
- About 1/4 Cup of Good Extra Virgin Olive Oil
- 1 lb Package of Orecchiette Pasta
- Salt to taste
- Red Chilli Pepper flakes to taste
- Fresh Parmesian, for grating
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- Fill a large pot halfway with water and bring it to a boil and add salt.
- Cut the stems off of the Rapini then chop it 2-3 more times. Rinse it a few times in the pot then cover it with water and put the lid on.
- Bring it to a boil. When you can pierce a stem with a fork remove it from the heat and drain the Rapini in a colander. Press it down with a bowl to get as much water out as you can.
- Melt the butter in a large skillet, add the mushrooms and cook on high heat to brown the mushrooms. When the mushrooms are just about done add the chopped garlic and olive oil.
- Turn the heat down to medium and cook the garlic for a couple of minutes in the olive oil and mushrooms then add the drained Rapini, salt & red pepper flakes, and toss.
- Add the pasta to the large pot of boiling salted water; cook until al dente.
- Drain the pasta then add it to the Rapini mixture and carefully toss it together over low heat.
- Add it to your plates and finish with freshly grated parmesan cheese on top.
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