Ingredients

4 tablespoons extra-virgin olive oil, divided

3 garlic cloves, peeled, flattened

1 medium onion, chopped

3 ounces thinly sliced pancetta, chopped

1 teaspoon fennel seeds, crushed

1/4 teaspoon dried crushed red pepper

1 large bunch broccoli rabe (also called rapini; generous 1 pound), stems sliced 1/2 inch thick, tops cut into 2-inch pieces

1 cup water

• 1 8.8-ounce package dried pappardelle pasta

• 1 cup freshly grated Pecorino Romano cheese, plus additional for serving
• 1/2 cup pine nuts, toasted

Description

View Full Recipe