Baked Ditalini with Soppresata, Broccoli Rabe and White
Beans
Makes 4 to 6 servings
Ingredients:
2 boxes ditalini pasta (cooked per directions on box,
preferably more al dente)
1 clove of garlic, thinly sliced
6 tablespoons extra virgin olive oil
1 pound soppresata, diced large
salt, pepper, and crushed red pepper flakes to taste
2 bunches broccoli rabe, cleaned, stalks removed
2 cups cooked white beans
1 teaspoon fresh rosemary
1 12 ounce can of crushed Italian tomatoes
1 12 ounce can of chicken or vegetable stock
2 cups parmigiano cheese, grated, divided
1 cup bread crumbs
Preparation:
Preheat oven to 425 degrees F. In a bowl, combine one cup
of parmigiano with the bread crumbs and set aside.
Over medium heat, in a large sauté pan, place the garlic in the olive oil
and cook for about a minute or two. Take care not to burn. Add the
soppresata and cook for 1 minute
Season with salt, black pepper, and red pepper flakes. Add the broccoli rabe
and sauté for 2 minutes. Add the white beans and sauté for another minute.
Then add the fresh rosemary. Add the tomatoes and stock, cook for 4 minutes.
Remove from heat.
In a large mixing bowl, combine broccoli rabe mixture with the blanched
ditalini. Add the remaining cup of the parmigiano and toss together. Place
mixture in a shallow baking dish and bake for 10 minutes. Then sprinkle the
bread crumb mixture on top, turn oven on to broil. Place baking dish back in
the oven for about three minutes. Remove when the bread crumbs turn golden
brown, turn off the oven and let baking dish sit in the oven for 10 minutes.
Serve.
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