Recipe Summary test

15 mins
35 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Fill a large saucepan three-quarters full with water. Add the garlic, bring to a boil and cook for 3 minutes; transfer the garlic to a plate. Reserve the saucepan of boiling water. Once the garlic is cool enough to handle, slip off the skins and halve lengthwise.

  • Add the broccoli rabe to the boiling water and cook until the stems are just tender, about 5 minutes. Drain in a colander, then rinse with cold water until cool.

  • In a large pot of boiling, salted water, cook the pasta until al dente.

  • Meanwhile, in a large nonstick skillet, heat 1/4 cup olive oil over medium heat, add the garlic and cook, stirring, until lightly golden, about 5 minutes. Stir in the reserved broccoli rabe and cook, stirring, until heated through, about 2 minutes; season with salt and pepper. Remove from the heat, stir in the chile and transfer to a medium bowl. Wipe the skillet clean, then add the remaining 2 tablespoons olive oil and warm over medium heat. Add 1 1/2 cups of the dinner roll breadcrumbs (reserve any remainder for another use) and cook, stirring, until browned and crisp, 3 to 4 minutes.

  • Drain the pasta, reserving 1/4 cup cooking water, and return to the pot. Stir in the ricotta and reserved pasta water, then the broccoli rabe mixture; season with salt and pepper. Divide among 4 plates and top with the crunchy breadcrumbs.