Shells with Broccoli Rabe & Pancetta
A hearty and flavorful pasta dish featuring al dente large shells, bitter-savory broccoli rabe, and crispy pancetta. Finished with dollops of creamy fresh ricotta and grated Parmesan, it delivers a rich balance of smoky, spicy, and creamy textures.
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🍳 Cooking Flow
Blanch broccoli rabe for 2 minutes and cook pasta in the same boiling water. → Dice and sauté pancetta until crispy, then add garlic and red pepper flakes. → Add blanched broccoli rabe and cooked pasta shells with starchy water into the pan. → Season with salt and pepper, toss over heat, and serve topped with fresh ricotta and Parmesan.
Cooking Steps
Brief Cooking Order
Blanch broccoli rabe for 2 minutes and cook pasta in the same boiling water. → Dice and sauté pancetta until crispy, then add garlic and red pepper flakes. → Add blanched broccoli rabe and cooked pasta shells with starchy water into the pan. → Season with salt and pepper, toss over heat, and serve topped with fresh ricotta and Parmesan.
Introduction
A hearty and flavorful pasta dish featuring al dente large shells, bitter-savory broccoli rabe, and crispy pancetta. Finished with dollops of creamy fresh ricotta and grated Parmesan, it delivers a rich balance of smoky, spicy, and creamy textures.
Step 1
Blanch the chopped broccoli rabe in a large pot of boiling salted water for 2 minutes until just tender. Remove with a skimmer to a bowl, keeping the cooking water in the pot.
Step 2
Bring the same pot of water back to a boil, add the large pasta shells, and cook al dente according to the package instructions (about 8 to 10 minutes).
Step 3
Dice the pancetta into 1/4-inch pieces. Heat olive oil in a large sauté pan over medium heat, add the pancetta, and sauté for about 8 minutes until rendered and browned.
Step 4
Add minced garlic and crushed red pepper flakes to the pancetta. Stir and cook for about 1 minute until fragrant.
Step 5
Add the blanched broccoli rabe into the sauté pan and toss well with the pancetta.
Ingredients List
Important Notes
Do not overcook the broccoli rabe during blanching, otherwise it will become soggy and turn brown.
Cooking the pasta in the same water used for blanching infuses extra flavor and saves water.
Transferring pasta directly with some cooking liquid helps create an emulsion and thins/thickens the pan sauce perfectly.
Cut pancetta into 1/4-inch thick dice rather than buying thin deli slices so it develops a nice texture.
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