Orecchiette with Broccoli Rabe and Pancetta

This classic Italian pasta is usually made with Italian sausage. I didn’t have any, so I used what I had, pancetta,

if you don’t have pancetta you can use bacon.

For the longest time I didn’t know the difference between bacon and pancetta,

there is a difference, to make bacon pork belly sides are brined and smoked.

Pancetta the Italian version of bacon pork belly sides are salt and heavily peppered, curled into a tight roll,

wrapped in casing to hold it’s shape, and cured, but not smoked like bacon.

I have used both, and found little difference, for a lighter version I use Italian style chicken sausage.

This traditional Italian pasta recipe is made with orecchiette ‘little ear” pasta.

I have used different shapes of pasta in this recipe, you can without changing the flavor much,

“little ears” is a family favorite.

Traditional the recipe uses broccolini rabe, the Italian broccoli, it tastes similar with more bite and bitterness.

If broccoli is all you have then use broccoli, but this might be one of those recipes where you make a trip to

Trader Joe’s and buy broccolini rabe.

This recipe is quick, easy and like most of my recipes customizable to fit your lifestyle and diet,

it can be on your table in 30 minutes and become one of your family’s favorite too.

Key words quick, easy. favorite equals win-win -win recipe.

If you visit please stay. Enjoy!!!!

Ingredients

1 Lbs. Oreccehiette pasta cooked El Dente

I Lb broccoli rabi

4 oz. panceta

1 cup chicken stock

2 Tbs. chopped garlic

1/2 cup chopped onion

1 Tbs. each chopped Italian parsley, basil, thyme and hot pepper flakes

2 Tbs. each olive oil and butter for saute

salt and pepper to taste

Instruction

Heat oil and butter

Cook panceta until crispy

add onion and garlic saute until opaque

Add trimmed and cleaned broccoli

Add chicken stock and herbs

Simmer 10 minutes

Toss cooked orecehiette in sauce

Top with additional parmesan……. Enjoy!!!!!