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Broccoli Rabe Pasta Sauce

From Stones River Market

<p>An Italian pasta sauce, but I have suggested changes to give it a more Southern <span class="caps">USA</span> flavor. Easy and delicious either way.</p>
Source: TV program Ciao Italia with Mary Ann Esposito (Entered by Kathleen and Ken Ferris)
Serves: four or more

1/2 lb. broccoli rabe
1 or 2 Tbsp extra virgin olive oil
1 large clove garlic, minced
1/2 or more med. white onion
3 oz or more Pancetta (or bacon, or country ham) diced
1/4 tsp hot red pepper flakes (or to taste)
salt and black pepper to taste
1 grated Romano or Parmesan chees
1 lb. chunky pasta

Step by Step Instructions
  1. Wash broccoli rabe and remove tough stems.
  2. Cook the broccoli rabe uncovered in 3 cups of salted, boiling, water for 5 minutes. Drain well in a colander. Coarsely chop the broccoli rabe and set aside.
  3. In a skillet, heat the olive oil. Sauté the garlic, onions, and pancetta together over medium heat, until the meat starts to brown. Add the broccoli rabe, hot red pepper flakes, and salt and pepper to taste. Cook the mixture, stirring occasionally for about 5 minutes. Set aside and keep warm while the pasta cooks.
  4. Serve sauce over chunky pasta. Pass the grated cheese for sprinkling after each person is served