Weeknight Cooking

Pasta with Broccoli Rabe and White Bean-Anchovy Sauce

by:
November 22, 2015
17 Reviews
Pasta with Broccoli Rabe and White Bean-Anchovy Sauce
Photo by Bobbi Lin
Author Notes

When I came across Broccoli Rabe and Orecchiette with White Bean-Anchovy Sauce on the Cook's Illustrated website, it seemed to fulfill all of my great pasta expectations. But the results were disappointing: The pasta was mostly dry and the "sauce" mythical—a case where the name of the recipe tasted better than the food itself.

To turn it into what I had imagined it would be—where the orecchiette was not in the way of the sauce but empowered by it—I upped the amount of broth; added cream and ricotta for richness (though you can omit those at your discretion); and mashed the beans to a soft consistency. For brightness and spice, there's lemon juice and red pepper flakes.

Ready quickly (with minimal mess), incredibly flavorful, satisfying enough to eat alone yet acceptable to serve to company, this pasta meets all of my criteria (and I hope yours, too).

Adapted from Cook's Illustrated January 1998 issue. —Sarah Jampel

  • Prep time 15 minutes
  • Cook time 25 minutes
  • Serves 4 to 6
Ingredients
  • 4 tablespoons olive oil
  • 4 anchovy fillets, minced
  • 4 medium cloves garlic, minced
  • 1 teaspoon red pepper flakes, plus more for garnishing
  • 2 (15 1/2–ounce) cans white beans, drained and rinsed (I used cannellini, but any kind of white bean is fine)
  • 1 1/3 cups vegetable stock (homemade or low-sodium)
  • 1 splash heavy cream (optional)
  • 1 pinch salt and pepper, plus more to taste
  • 1 pound orecchiette, penne, or other short, tubular pasta
  • 1 1/2 pounds broccoli rabe, washed well, trimmed, and cut into 1 1/2-inch pieces
  • 1/2 lemon
  • 1/2 cup fresh ricotta, for garnishing (optional)
  • 1/2 cup grated Pecorino Romano, for garnishing (optional)
In This Recipe
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Directions
  1. In a medium skillet over medium-low heat, heat the oil, anchovy, garlic, and red pepper flakes, stirring until anchovy dissolves, 1 to 2 minutes.
  2. Add beans, stock, and cream (if using). Simmer to thicken, 4 to 5 minutes, smashing the beans gently with a wooden spoon so that some of the beans remain whole but about half become mushy. Remove from heat, season with salt and pepper to taste, and cover to keep warm.
  3. Fill a large pot with water and bring to a boil. When boiling, add 1 tablespoon salt and the pasta. Cook until pasta just begins to soften, about 5 to 6 minutes.
  4. Add greens; cook until greens are wilted fully and pasta is al dente, 3 to 4 minutes longer.
  5. Reserve 1/3 cup pasta water, then drain the pasta and greens and return to pot. Add sauce and reserved pasta water and cook over medium-low heat, stirring to meld flavors, about 1 minute.
  6. Taste for salt and pepper. Squeeze half a lemon over the pot and mix to combine. Mix in several dollops of fresh ricotta (if using). Serve immediately, topping with grated cheese and more red pepper flakes at the table.
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Review
Sarah Jampel

Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.

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