Ingredients:
2 bunches of broccoli rabe
6 tbsp extra virgin olive oil
1 diced yellow onion
5-6 sliced garlic cloves
2 tsp red pepper flake
1/4 cup red wine
24 ounce can of San Marzano Tomatoes
2 tsp sugar (optional depending on taste)
1 lb. Fettuccini pasta
Fresh grated Pecorino Romano cheese (Could use Parmesan)
Salt to taste
Pepper to taste
Cooking Instructions:
Start with two bunches of broccoli rabe, cut off the stems then slice the leafy part in half. Add a tablespoon of salt to boiling water and cook the broccoli rabe for about 7 minutes then strain. Add lots of extra virgin olive oil to a large pan on medium heat then one diced onion and a little salt, saute for about 6-7 minutes. Add in 5-6 sliced garlic cloves, a couple teaspoons of red pepper flake, and fresh black pepper; cook for about one minute. Deglaze with a quarter cup of red wine and reduce by half. Add in a 24 ounce can of San Marzano tomatoes and rinse out the can with a quarter cup of water. Break up the tomatoes, add a little salt to taste then cover with a crack and simmer for about 30 minutes. I like to add a little sugar to help break up the acidity. Salt some boiling water and thrown in a pound of fettuccini. Add the broccoli rabe back to the sauce and mix it all in. Season with salt and pepper to taste. When the fettuccini is al dente mix it in with the sauce, grate on some fresh Pecorino Romano and enjoy.
Cook Time: 30 mins