Orecchiette Pasta With Broccoli Rabe And Limoncello

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (16 ounce) package orecchiette
• 1 1/2 cups reserved cooking water, from the pasta
• 1 bunch broccoli rabe, washed and chopped into 1-inch pieces
• 4 tablespoons extra virgin olive oil
• 6 garlic cloves, cut into thick lengthwise slices
• salt and pepper
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons fennel seeds
• 1/4 cup caravella limoncello
• 2 tablespoons chilled butter, cut into thin slices

Recipe

• 1 cook the orecchiette according to the package directions.
• 2 about a minute or two before the pasta is cooked, stir in the chopped broccoli rabe. before draining the pasta and broccoli rabe, reserve 1 ½ cups of the cooking liquid.
• 3 if you place a measuring cup in the colander set in your sink, it will serve as a reminder to reserve the cooking liquid.
• 4 after reserving the 1½ cups of cooking liquid, drain the pasta and broccoli rabe.
• 5 return the drained pasta and broccoli rabe to the empty pot and set on the stove, but don’t turn on the burner under it. heat the olive oil in a medium skillet over medium heat.
• 6 add the garlic, salt and pepper to taste, the crushed red pepper flakes and the fennel seeds. cook for about 2 minutes, stirring until just golden brown but not burned.
• 7 add the caravella limoncello and the reserved cooking liquid. cook at a low-medium boil, stirring occasionally for 1 minute.
• 8 turn the garlic mixture into the pot of pasta and broccoli rabe and stir to combine.
• 9 scatter the slices of butter over the top and stir to mix well until the butter melts and the sauce looks creamy. add salt and pepper to taste. serves 4-6.