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

Ingredients

• 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
• 1/2 cup uncooked fusilli pasta
• 3 tablespoons olive oil
• 2 cloves garlic, roughly chopped
• Salt and ground black pepper to taste
• 1 sprig fresh rosemary (optional)
• 1/2 teaspoon dried Italian herb mix, or to taste
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 1/4 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

Directions

Fill a saucepan with enough water to cover the broccoli rabe, sprinkle in some salt, and bring the salted water to a boil. Stir in the broccoli rabe, and cook until bright green and just starting to become tender, about 2 minutes; drain the rabe, 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 the water is boiling, stir in the fusilli, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.

While the pasta is cooking, heat the olive oil in a saucepan over medium heat, and cook and stir the 2 roughly-chopped garlic cloves until they start to turn translucent, about 2 minutes; sprinkle with salt and black pepper, and stir in rosemary sprig, dried Italian herb mix, and crushed red pepper flakes.

Stir in the blanched rabe, white wine, and tomatoes; remove rosemary sprig, and bring the mixture to a boil. Mix in the cooked fusilli pasta, green onions, and 1 minced clove of garlic; simmer for 1 more minute, and serve topped with a sprinkle of Parmesan cheese.