Pasta with broccoli rabe and white bean-anchovy sauce
Pasta and macaroni
Italian cuisine
When I came across Broccoli Rabe and Orecchiette with White Bean-Anchovy Sauce on the Cook's Illustrated website, it seemed to fulfill all of my great pasta expectations. But the results were disappointing: The pasta was mostly dry and the "sauce" mythical—a case where the name of the recipe tasted better than the food itself. <br /> <br />To turn it into what I had imagined it would be—where the orecchiette was not in the way of the sauce but empowered by it—I upped the amount of broth; added cream and ricotta for richness (though you can omit those at your discretion); and mashed the beans to a soft consistency. For brightness and spice, there's lemon juice and red pepper flakes. <br /> <br />Ready quickly (with minimal mess), incredibly flavorful, satisfying enough to eat alone yet acceptable to serve to company, this pasta meets all of my criteria (and I hope yours, too). <br /> <br />Adapted from <a href="https://www.cooksillustrated.com/recipes/789-broccoli-rabe-and-orecchiette-with-white-bean-anchovy-sauce">Cook's Illustrated January 1998 issue</a href>.
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