Broccoli Rabe and Orecchiette with White Bean-Anchovy Sauce

Name: Broccoli Rabe and Orecchiette with White Bean-Anchovy Sauce
Yield: Serves 4
Cuisine: Europe, Italian
Ingredients: 3 tablespoons, olive oil; 4 , anchovy fillets, minced; 4 medium cloves, garlic, minced; 1 (15.5-ounce) can, cannellini beans or other white beans, drained and rinsed; 2/3 cup, chicken stock or low-sodium canned chicken broth; , Salt and ground black pepper; 1 pound, orecchiette, penne, or other short, tubular pasta; 1 1/2 pounds, broccoli rabe, washed well, trimmed, and cut into 1 1/2-inch pieces; , grated Pecorino Romano cheese

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Beans
Pasta
Vegetables
Weeknight

Appears in Cook's Illustrated January/February 1998

By cooking noodles and winter greens together, then adding the sauce, you can save considerable time and still end up with full-flavored weeknight fare.

SERVES 4

TIME 50 minutes

Why This Recipe Works

This is a members' feature.