1 large bunch broccoli rabe generous sliced cut into 2-inch pieces (also called rapini; 1 pound)
1 teaspoon fennel seeds crushed
3 garlic cloves peeled
4 tablespoons olive oil extra-virgin divided
1 medium onion chopped
3 ounces pancetta thinly sliced chopped
8.8 ounce pappardelle pasta dried
1 cup pecorino romano cheese freshly grated for serving
0.5 cup pinenuts toasted
0.3 teaspoon pepper dried red crushed
1 cup water
Equipment
bowl
frying pan
pot
Directions
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 dried crushed red pepper, then broccoli rabe stems and cook 4 minutes to soften slightly, stirring occasionally. Stir in broccoli rabe 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.
Drain pasta, reserving 1 cup cooking liquid.
Add pasta to skillet with broccoli rabe 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 with salt and generous amount of pepper.
Transfer to shallow bowl.
Sprinkle with pine nuts and serve, passing additional cheese separately.
