Orecchiette with Broccoli Rabe

Orecchio means “ear” in Italian, a nod to the concave shape of this round pasta. Orecchiette serve as perfect little catcher’s mitts for this easy, zesty sauce of garlic, anchovies, and peppery broccoli rabe (also known as broccoli raab or rapini). If you’re not a fan of the bitterness of rabe, substitute broccolini or broccoli. Crème fraîche is stirred into the pasta at the end of cooking to make a tantalizingly creamy sauce with just the right tang.

Cuisine

Italian

Course

Main Course

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

15-30 min, 4 servings, anchovies, broccoli rabe, chicken or vegetable broth, contributed, cook 20 min, crème fraîche, easy, garlic, italian, Ivy Manning, large shallot, main course, olive oil, orecchiette pasta, pecorino romano cheese, prep 10 min, pressure cook, red chile flakes, salt and pepper

Prep Time

10 min

Cook Time

20 min

Servings

4 servings

Ingredients

2 tablespoons olive oil
1 large shallot
5 cloves garlic
3 Anchovies
1 pound orecchiette pasta
3 cups chicken or vegetable broth
1 pinch red chile flakes
Salt and pepper
8 ounces broccoli rabe
1/2 cup crème fraîche
1/2 cup Pecorino Romano cheese

Instructions

Put the oil in the pot, select SAUTÉ, and adjust to Normal/Medium heat. When the oil is hot, add the shallot, garlic, and anchovies and cook, stirring occasionally, until the shallot is tender and the garlic is fragrant but not browned, 3 minutes. Press Cancel.
Add the pasta, broth, red chili flakes, 1 cup cold water, 1/2 teaspoon salt, and several grinds of black pepper and stir so the pasta is mostly submerged. Place the broccoli rabe on top of the pasta mixture, but do not stir.
Lock on the lid, select the Pressure Cook function, and adjust to Low pressure for 5 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
When the cooking time is up, quick-release the pressure. Remove the lid, add the crème fraîche and cheese, and stir to combine. Season with salt and black pepper. Transfer the mixture to a serving dish and let stand for 5 minutes before serving to allow the sauce to thicken slightly.

Notes

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