I had the best intentions of writing a long post about what I’ve been up to, regaling you with stories from these last few weeks, but, well, you know what they say about intentions.
And, it’s been a series of weeks marked by adjustments of all kinds, most signifcantly of the professional sort. Last week, I spent a good twenty minutes attempting to pull a report that should have taken me maybe two. Afterwards, what I should have done was obvious, as it usually is. Needless to say, that’s a mistake I’m not likely to make again.
So, we learn by doing. I’m sure you can appreciate why I haven’t wanted to spend too much time outside of work in front of a computer. But, I have been busy cooking.
Stay with me here, I’ll be sharing the rest of the backlog of recipes soon.
Pasta with Broccoli Rabe and Cannelini Beans
1 pound broccoli rabe, cut into 1″ pieces
4 strips bacon, diced
1 onion, chopped
6 cloves of garlic, minced
1 TBS red pepper flakes
2 cups chicken stock
2 cups pasta water, reserved
1 can of cannelini beans, rinsed and drained
salt, to taste
1 TBS lemon juice
2 cups rigatoni or other short pasta
In a large pan over a medium heat, heat the bacon until it is crisp and the fat has rendered. Take the bacon out of the pan, setting it aside and strain the pan, leaving about 2 TBS of bacon fat.
Heat the bacon fat and add the red pepper flakes, onion, and garlic. Saute until the onion is translucent. Add the lemon juice and deglaze the pan.
Add the broccoli rabe to your pan and then cover with the chicken stock, allowing it to come to a simmer, stirring periodically.
In the meantime, bring a large pot of salted water to a boil and cook your rigatoni according to the instructions.
As the broccoli rabe braises, add approximately 2 cups of the pasta water, and simmer. Add in the canellini beans, and stir.
Once the pasta is al dente, strain out the pasta, reserving the pasta water, and add it to the pan with broccoli rabe. Stir and simmer for one to two minutes, allowing the flavors to meld. If the pasta is too dry, add more of the reserved pasta water to thin out the sauce.
Divide the pasta into four servings and garnish with the reserved bacon.