For a richer flavor, use a high-quality extra virgin olive oil. Don't overcook the rapini! It should still have a slight bite. Adjust the amount of red pepper flakes to your desired level of spiciness. If you don't have fresh rosemary, 1/2 teaspoon of dried rosemary can be substituted. A squeeze of fresh lemon juice at the end brightens the flavors beautifully.
Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce
-
PREP TIME20 mins
-
COOK TIME20 mins
-
TOTAL TIME40 mins
-
SERVING2 People
-
VIEWS55
Embrace the vibrant flavors of spring with this delightful Italian-inspired pasta dish. Tender fusilli is tossed with slightly bitter rapini, fragrant garlic, and a luscious tomato wine sauce, creating a symphony of textures and tastes that will transport you to the sun-drenched hills of Italy.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate26 g
-
Cholesterol2 mg
-
Fiber6 g
-
Protein9 g
-
Saturated Fat3 g
-
Sodium390 mg
-
Sugar8 g
-
Fat21 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Rapini: Fill a saucepan with water, salt generously, and bring to a boil. Add the broccoli rabe and blanch until bright green and slightly tender (about 2 minutes). Immediately transfer to an ice bath to stop cooking. Drain thoroughly and pat dry. (Total time: ~5 minutes)
02
StepCook the Pasta: In a large pot, bring salted water to a rolling boil. Add fusilli pasta and cook according to package directions, until al dente (about 12 minutes). Drain well, reserving about 1/2 cup of pasta water. (Total time: ~14 minutes)
03
StepSauté Aromatics: While pasta cooks, heat olive oil in a large saucepan over medium heat. Add roughly chopped garlic and sauté until fragrant and translucent (about 2 minutes). Season with salt, pepper, Italian herbs, and red pepper flakes. Stir in the rosemary sprig. (Total time: ~4 minutes)
04
StepBuild the Sauce: Add the blanched rapini, white wine, and diced tomatoes to the saucepan. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld. Remove the rosemary sprig.
05
StepCombine and Serve: Add the drained pasta, sliced green onions, and minced garlic to the sauce. Simmer for 1 minute, tossing to coat the pasta evenly. If the sauce is too thick, add a splash of reserved pasta water to adjust the consistency. Serve immediately, garnished with grated Parmesan cheese. (Total time: ~2 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Rory Goyette
Jun 21, 2025My kids are usually picky eaters, but they actually ate the broccoli rabe in this dish!
Eileen Heaney
Apr 21, 2025I made this last night, and it was a hit! My family loved the combination of flavors.
Liam Herman
Apr 8, 2025The instructions were clear and easy to follow. I'll definitely be making this again.
Mackenzie Predovic
Apr 5, 2025This is a great way to use up leftover broccoli rabe from my garden.
Eloy Hessel
Feb 10, 2025I found the sauce a little too acidic, so I added a pinch of sugar, and it was perfect!
Joaquin Green
Dec 17, 2024Can I substitute the broccoli rabe for spinach?
Edwin Littel
Dec 11, 2024Is it possible to use gluten free pasta?
Reyna Nikolaus
Nov 14, 2024I added some grilled chicken to this recipe, and it was amazing!
Demond Klocko
Nov 13, 2024Will definitely make it again!
Asa Langworth
Oct 30, 2024This recipe is fantastic! The rapini adds a lovely bitterness that complements the sweetness of the tomatoes perfectly.