Ingredients
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4 tablespoons extra virgin olive oil, divided
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3 garlic cloves, peeled and flattened
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1 medium onion, chopped
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salt and pepper, to taste
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3 ounces thinly sliced pancetta, chopped
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1 teaspoon fennel seed, crushed
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1/4 teaspoon dry crushed red pepper
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1 bunch broccoli or 1 large broccoli rabe, stems sliced 1/2-inch thick, tops cut into 2-inch pieces
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1 cup water
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1 (8 7/8 ounce) package dried pappardelle pasta
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1 cup freshly grated pecorino romano cheese, plus additional for serving
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1/2 cup pine nuts, toasted
Instructions
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add garlic and cook until golden brown, stirring frequently, about 3 minutes.
- Discard garlic. Add onion, pancetta and fennel seeds to skillet; sauté until onion is tender and pancetta begins to brown, about 8 minutes. Add crushed red pepper (if using), then broccoli stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli tops, sprinkle with salt, and add 1 cup water. Cover and cook until stems and tops are tender, about 5 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1 cup cooking liquid.
- Add pasta to skillet with broccoli and stir over low heat to combine, adding reserved cooking liquid by tablespoonfuls to moisten if necessary. Stir in remaining 2 tablespoons oil and 1 cup cheese. Season to taste wtih salt and a generous amount of pepper.
- Transfer to large shallow bowl. Sprinkle with pine nuts and serve, passing additional grated cheese separately.