Ziti and Broccoli Rapini

     Good old Italian ziti and broccoli is a classic pasta entree.  When ziti and broccoli is made with broccoli rapini (broccoli rob), a this pasta entree gains whole new range of flavor.  Many Italians prefer strong flavors and bitter flavors over mild tasting food.  Broccoli rapini has a much stronger flavor than regular broccoli.
     When making this pasta recipe, the Italian cardinal pasta rule does apply.  Only make enough sauce to coat the pasta with flavor.  Pasta should never be swimming in sauce!
     
     Ziti and Broccoli Rapini Recipe:
     Like many Italian a la minute pasta recipes, the sauce for this pasta can be made in the same amount of time that it takes to cook the pasta!
     Cook 1 portion of ziti pasta in boiling water, till it becomes al dente.
     Heat a saute pan over medium heat.
     Add 1/2 tablespoon of olive oil.
     Add 2 cloves of chopped garlic.
     Saute till the garlic starts to become golden colored.
     Add 2 handfuls of trimmed broccoli rapini that is cut into bite size lengths.
     Saute till the broccoli rapini is cooked a little bit less than al dente.
     Add 1 cup of cream.
     Add 2 pinches of coarsely ground black pepper.
     Add 1 pinch of sea salt sea salt.
     When the cream starts to gently boil, add 2 tablespoons of grated parmesan cheese.
     Stir till the cheese melts into the sauce.
     Reduce the temperature to low heat.
     Gently simmer and reduce the sauce, till it becomes a medium thin sauce consistency.
     Keep the sauce warm over very low heat.
     When the ziti pasta becomes al dente, drain the water off of the pasta.
     Add portion of al dente ziti pasta.
     Toss the ingredients together.
     Mound the pasta on a plate.
     Sprinkle a small amount of fresh grated parmesan cheese on top of the pasta.
     No garnish is necessary!
  
     The bitter strong broccoli flavor of broccoli rapini is a natural match for a garlic flavored parmesan cream sauce.  The coarse black pepper adds a zesty flavor to this pasta sauce.
     A simple combination of great flavors is what makes pasta entree a real treat!  In Italian cooking, it is not how many extra ingredients that are in a recipe that makes a great entree.  It is getting the most flavor out of a few choice traditional ingredients that makes an entree taste great!  Ciao Baby!  ...  Shawna