This is a restaurant favorite. Great to serve family style!
Total Time: 20 min
Prep: 10 min
Cook: 20 min
Yield: 4 servings
12 Butera chicken meatballs
1 pound rigatoni
1 - 12 oz. can Italian cannellini beans
1 medium fresh tomato (diced)
1 (1-lb) bunch broccoli rabe, cut into 2-inch pieces
1/2 cup olive oil
1 cup chicken stock (store bought can or box)
3 garlic cloves, finely chopped
Dried hot red-pepper flakes (to taste)
3/4 teaspoon salt
Accompaniment: sliced Italian fresh pepperoncino optional, grated parmesan
• Cook pasta al dente (according to package instructions) and set aside
• Add the meatballs to the olive oil in a large skillet over moderate heat until browned; add garlic and sauté until pale golden, 3 to 4 minutes.
• Add broccoli rabe, salt & pepper, stir & coat with garlic oil mixture, then add tomato and stock. Cook until broccoli rabe is tender approx. 10 minutes.
• Add aldente pasta to pan and finish cooking to absorb flavors, 2 minutes, add cheese and fresh peppers if desired and toss to combine. Plate and enjoy!