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  • Preheat the oven to 450 degrees . Bring a large pot of water to a boil.

  • In a large bowl, toss the rapini with 3 tbsp. EVOO. Season with salt, pepper and nutmeg; scatter on a baking sheet in a single layer. Roast until the rapini is crispy on the edges, 15 to 18 minutes.

  • When the rapini is almost done, salt the boiling water and cook the pasta until al dente. Reserve 1 cup of the cooking water, then drain the pasta.

  • Meanwhile, in a large skillet, heat the remaining 3 tbsp. EVOO over medium, three turns of the pan. Add the shallots, garlic, chile, paprika and fennel seed; cook 2 to 3 minutes. Add the pasta cooking water to the skillet and stir.

  • Add the pasta and the roasted rapini to the skillet. Toss and adjust the salt and pepper. Serve in shallow bowls topped with the cheese.