Broccoli di Rape w/Ceci & Bacon Sauce
 15-minute sauce

Recipe courtesy of: Stephen Faccidomo
Photo credits: ​Noële Faccidomo
Ingredients:
  • 1/2 cup MOV Extra Virgin Olive Oil
  • 1/4 cup sliced garlic cloves
  • 6 ounces bacon, pancetta or prosciutto ends
  • 2 lbs. broccoli di rape, trimmed, cut into 1-inch lengths
  • 1-1/2  cups cooked ceci (chickpeas) or 1 lb. canned, drained and rinsed
  • Hot water from pasta pot*
  • 1/2  teaspoon NHHS Sea Salt
  • 1/2 teaspoon NHHS Ground Black Pepper
  • 1/2 teaspoon NHHS Crushed Red Pepper Flakes
  • 1 lb. ziti or other tubular pasta
  • 1 cup grated Pecorino Romano Cheese
  • 1/4 cup fresh chopped parsley
Directions: 

Bring a large pot of salted water to boil. Start cooking the pasta five minutes before you begin the sauce.

Cut the bacon, pancetta or prosciutto into short strips or small cubes.

In large skillet (will need cover), pour 1/3 of the olive oil.  Toast the  Pepper Flakes for 1/2 minute; stir in garlic and bacon, pancetta or prosciutto.  Cook for another 2-1/2 minutes over medium heat, until bacon is crisping. 

Pour the ceci into the skillet, and ladle in 2 cups of hot water from the pasta-cooking pot.  Stir and then add the broccoli di rape on top, letting the greens steam and wilt for a minute.

Uncover and stir the broccoli di rape to mix with all the ingredients adding 2 tablespoons of olive oil.
Lower to simmer covered for 6-8 minutes, until the ceci beans and greens are tender.

Add salt and pepper.

Keep the sauce simmering until pasta is al dente. Add the al dente pasta to the skillet to finish cooking.

Add the chopped parsley during the initial tossing.

Take off the heat and add the cheese and all remaining MOV EVOO just before serving.
 
*Save some pasta water to add to sauce, if too thick.
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​​​Enjoy!