3 cloves garlic, minced
1/2 teaspoon beaten pink pepper
1 huge bunch broccoli rabe, about 1 1/2 lb., ends trimmed
2 tablespoons plus 1/4 teaspoon kosher or sea salt
3/4 lb ziti pasta
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2 cups low-sodium hen broth
Freshly flooring black pepper, to style
1 cup Parmesan cheese, grated
Bring to a halt the broccoli rabe florets and coarsely chop the leaves and smooth stems.
Deliver a big pot three-fourths filled with water to a boil. Upload the two tablespoons salt and the pasta and cook dinner till al dente.
Whilst the pasta water is heating, in a big frying pan over medium-high warmth, heat the olive oil.
Upload the onion, garlic and beaten pink pepper and sauté till comfortable, about 4 mins.
Stir in part of the broccoli rabe, together with the florets, coating them with the oil.
Cook dinner till the wilted, 2 to three mins. Stir in the rest broccoli rabe and cook dinner, stirring from time to time, till starting to melt, about 5 mins.
Pour within the broth and scale back the warmth to medium and simmer till the broccoli rabe is smooth, 8 to ten mins extra.
Stir within the 1/4 teaspoon salt and season with pepper.
When the pasta is in a position, drain and position the pasta in a serving…