Best 3 Fusilli With Rapini Broccoli Rabe Garlic And Tomato Wine Sauce Recipes

**Savory and Vibrant: A Culinary Journey with Fusilli with Rapini, Broccoli Rabe, Garlic, and Tomato Wine Sauce**

Embark on a delightful culinary adventure with our delectable Fusilli with Rapini, Broccoli Rabe, Garlic, and Tomato Wine Sauce. This symphony of flavors features tender fusilli pasta enveloped in a rich and savory sauce, brimming with the vibrant essence of rapini and broccoli rabe. Garlic adds a touch of pungency, while juicy tomatoes and a hint of wine create a harmonious balance of sweetness and acidity.

In this comprehensive guide, we'll take you step-by-step through the process of crafting this flavorful dish. From selecting the freshest ingredients to mastering the art of sautéing and simmering, we'll guide you towards creating a culinary masterpiece that will tantalize your taste buds.

Along the way, we'll also introduce you to a collection of complementary recipes that will elevate your dining experience. Discover the secrets of preparing a zesty Broccoli Rabe and Sausage Pasta, a hearty and comforting Sausage and Rapini Soup, and a refreshing Broccoli Rabe Salad.

Whether you're a seasoned chef or just starting your culinary journey, this article will equip you with the knowledge and techniques to create a memorable meal that will impress your family and friends. So, gather your ingredients, prepare your kitchen, and let's embark on this delectable adventure together.

Let's cook with our recipes!

BROCCOLI RABE WITH GARLIC

Broccoli Rabe With Garlic image

Provided by Ina Garten

Time 25m

Yield 4 to 5 servings

Number Of Ingredients 6

Ingredients

2 bunches broccoli rabe
3 tablespoons good olive oil
6 large cloves garlic, sliced
1/2 teaspoon crushed red pepper flakes
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Cut off and discard the tough ends of the broccoli rabe and cut the rest of into 2-inch pieces. Place the broccoli in a colander and rinse. Drain well. Heat the olive oil in a large pot. Add the garlic and cook over low heat, stirring occasionally, for 4 to 6 minutes, until golden brown. Remove the garlic with a slotted spoon, and set aside. Add the broccoli to the hot oil. Add the red pepper flakes, salt, and pepper and cook, covered, over medium to low heat for 5 to 10 minutes, turning occasionally with tongs, until the stalks are tender but still al dente. Add the reserved garlic, check the seasonings, and serve hot.

FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE

Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce image

This Italian-inspired tomato, garlic, and rapini pasta dish is delicious in spring. You can adapt this recipe to use whatever is growing in your garden.

Provided by sophie

Categories Italian Recipes

Time 40m

Yield 2

Number Of Ingredients 13

Ingredients

1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
½ cup uncooked fusilli pasta
3 tablespoons olive oil
2 cloves garlic, roughly chopped
salt and ground black pepper to taste
1 sprig fresh rosemary
½ teaspoon dried Italian herb mix, or to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ cup white wine
1 (14.5 ounce) can diced tomatoes
2 green onions, sliced
1 clove garlic, minced
2 teaspoons grated Parmesan cheese, or to taste

Steps:

Fill a saucepan with enough water to cover broccoli rabe, sprinkle in some salt, and bring to a boil. Stir in broccoli rabe and cook until bright green and just starting to become tender, about 2 minutes; drain and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 12 minutes. Drain well.
While pasta is cooking, heat olive oil in a saucepan over medium heat; stir in 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes. Sprinkle with salt and black pepper; stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
Stir in blanched rabe, white wine, and tomatoes; remove rosemary sprig and bring to a boil. Mix in pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 26.3 g, Cholesterol 1.8 mg, Fat 21.3 g, Fiber 6 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 390.4 mg, Sugar 7.6 g

FUSILLI WITH RAPINI (BROCCOLI RABE), GARLIC, AND TOMATO WINE SAUCE

Fusilli with Rapini (Broccoli Rabe), Garlic, and Tomato Wine Sauce image

This Italian-inspired tomato, garlic, and rapini pasta dish is delicious in spring. You can adapt this recipe to use whatever is growing in your garden.

Provided by sophie

Categories Italian Recipes

Time 40m

Yield 2

Number Of Ingredients 13

Ingredients

1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
½ cup uncooked fusilli pasta
3 tablespoons olive oil
2 cloves garlic, roughly chopped
salt and ground black pepper to taste
1 sprig fresh rosemary
½ teaspoon dried Italian herb mix, or to taste
¼ teaspoon crushed red pepper flakes, or to taste
¼ cup white wine
1 (14.5 ounce) can diced tomatoes
2 green onions, sliced
1 clove garlic, minced
2 teaspoons grated Parmesan cheese, or to taste

Steps:

Fill a saucepan with enough water to cover broccoli rabe, sprinkle in some salt, and bring to a boil. Stir in broccoli rabe and cook until bright green and just starting to become tender, about 2 minutes; drain and cool in a bowl of ice water to stop the cooking process. Drain well, and pat dry with paper towels.
Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once water is boiling, stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 12 minutes. Drain well.
While pasta is cooking, heat olive oil in a saucepan over medium heat; stir in 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes. Sprinkle with salt and black pepper; stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.
Stir in blanched rabe, white wine, and tomatoes; remove rosemary sprig and bring to a boil. Mix in pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.

Nutrition Facts : Calories 353.5 calories, Carbohydrate 26.3 g, Cholesterol 1.8 mg, Fat 21.3 g, Fiber 6 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 390.4 mg, Sugar 7.6 g

Tips:

Choose young, tender rapini with tightly closed florets for the best flavor and texture.
Wash the rapini thoroughly to remove any dirt or debris.
Blanch the rapini briefly in boiling water to help preserve its vibrant green color.
Use a good quality olive oil for the best flavor.
Sauté the garlic and red pepper flakes until fragrant, but not burnt.
Add the tomatoes and wine and simmer until the sauce has thickened.
Season the sauce with salt, pepper, and oregano to taste.
Cook the fusilli according to the package directions.
Add the cooked fusilli to the sauce and toss to coat.
Serve the pasta immediately, topped with grated Parmesan cheese.

Conclusion:

This fusilli with rapini, broccoli rabe, garlic, and tomato-wine sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The rapini adds a slightly bitter flavor to the dish, which is balanced out by the sweetness of the tomatoes and the richness of the wine sauce. The garlic and red pepper flakes add a bit of spice, and the Parmesan cheese adds a creamy, nutty flavor. This dish is sure to please everyone at your table.