Rapini Pasta is an easy, classic Italian-inspired dish that is bursting with big bold flavors. Tender sauteed rapini, also known as broccoli rabe, is cooked with anchovies and a generous amount of garlic then tossed with orecchiette pasta. The combo makes for one tasty, hearty, and quick meal that comes together in just over 30 minutes!

rapini pasta in skillet

Why We Love This Rapini Pasta Recipe

Pasta with broccoli rabe is a classic Italian pasta dish that’s hearty and packed full of flavor. Made with bold, simple ingredients, it comes together in just a little over 30 minutes, making this a great weeknight meal.

Recipe Highlights For Orecchiette and Broccoli Rabe

  • A simple way to incorporate fresh rapini into a weeknight meal 
  • It can easily be made vegetarian by omitting anchovy
  • While some classic Southern Italian versions of this dish are made with sausage, we’ve added canned white bean to give this meal 21 grams of plant-based protein
  • 13 grams of fiber which helps promote satiety and healthy weight levels
  • Ready in only 35 minutes

What Is Rapini?

Rapini also known as broccoli rabe is a leafy cruciferous vegetable related to broccoli. High in vitamins, fiber, antioxidants, and other micronutrients, its bitter-sweet flavor pairs beautifully with bold flavors like parmesan cheese, anchovy, and garlic. All parts of the vegetable are edible. To prepare for cooking, simply trim the dried-out ends of the stalks, then chop the whole bunch into 1-inch lengths.

Broccoli rabe can have a bitter flavor, so we blanch it before sautéing to help neutralize any bitterness of the rapini and then pair it with strong flavors to balance the taste and flavors.

Ingredients for Pasta with Rapini

rapini pasta ingredients with text overlay
  • Rapini: You’ll need one large bunch of rapini for this recipe. Each bunch weighs about 12 to 14 ounces. Rinse it well and discard any yellowed leaves before chopping it.
  • Pasta: Orecchiette is a classic pairing with Broccoli Rabe in Apulia (or Puglia region) of Italy, there it is known as Le Orecchiette con Rapini. For this recipe, if you can’t find orecchiette pasta (little ears) any small-shaped pasta such as penne will work. But if you’d prefer to use spaghetti, linguini, or even fettuccini, feel free to use it. Or use whole wheat pasta for an additional nutritional boost or gluten-free depending on your dietary needs.
  • Anchovies: They’re a classic addition to this dish and add a rich umami flavor and natural saltiness. We recommend using sustainably sourced anchovies. But, if you aren’t a fan or would prefer to keep this vegetarian, omit them completely and add a smidge more salt.
  • White Beans: We used canned cannellini beans, however, if you’d prefer to use Great Northern or Navy beans, feel free.
  • Parmesan: Along with the anchovies, Parmesano Reggiano adds subtle saltiness and delicately nutty undertones. Another hard Italian cheese can be substituted like Pecorino Romano, Asiago or even Grana Padano.
  • Kitchen Staples: Salt, Pepper, Extra-Virgin Olive Oil, Garlic, and Red Pepper Flakes (or crushed red pepper.)

How To Make Broccoli Rabe Pasta

Step 1: Prepare the Rapini

Over high heat, bring a large pot of salted water to a rolling boil. While the water is heating, set up an “ice bath” by filling a large mixing bowl with water and ice. Chop the rapini.

Step 2: Cook the Broccoli Rabe and Pasta

To the boiling water, add the broccoli rabe and cook for 2 minutes.

Once the broccoli rabe is removed, to the same pot, add the pasta. Cook until al dente according to the package instructions. Reserve some of the cooking liquid, then drain the pasta in a colander.

Step 3: Shock the Rapini

Scoop the broccoli rabe into the ice bath of cold water with a sieve or slotted spoon.

Step 4: Dry the Broccoli Rabe

Once the broccoli rabe is cold, remove the ice from the ice bath and drain well through the sieve. Transfer the blanched broccoli rabe to a towel-lined plate to dry.

Step 5a: Brown Garlic and Anchovies

In a large sauté pan, heat extra virgin olive oil over medium-high heat. Add in garlic, anchovies, and red pepper flakes. Cook and stir until the garlic is just starting to look golden brown.

Step 5b: Add Broccoli Rabe and Beans to Browned Garlic and Anchovies

Immediately add the cannellini beans, broccoli rabe, and salt. Cook, stirring often, until the broccoli rabe is heated through and tender.

Step 6: Mix Pasta and Rapini Together

Add the cooked pasta to the broccoli rabe and bean mixture. Stir to combine. Add a little of the pasta cooking water if it seems too dry. Season with black pepper to taste.

Step 7: Finish and Enjoy!

Top with parmesan or Pecorino just before serving and enjoy!

broccoli rabe with pasta in circular white bowl with a spoon

FAQs and Expert Tips

FAQs for Orecchiette Pasta and Broccoli Rabe

Is broccoli rabe the same as rapini?

Yes, Rapini, is also known as Broccoli Rabe. It is a leafy cruciferous vegetable that’s related to broccoli.

Is broccolini the same as broccoli rabe?

No broccolini doesn’t have a lot of leaves like broccoli rabe and it is very sweet by comparison. Broccolini is more firm (like asparagus.) Meanwhile, broccoli rabe has a flavor similar to escarole and tender texture.

Are rapini leaves edible?

Yes, all parts – the florets, leaves, and stalks – are all edible.

Is rapini bitter?

Rapini is known for having a bitter-sweet flavor; however, blanching before sauteeing it helps to mitigate overly bitter taste in broccoli rabe.

What goes well with rapini?

Bold flavors, like parmesan cheese, anchovy, and garlic, pair well with the bitter taste of rapini.

How to Make It Vegetarian

We get that anchovies aren’t for everyone! So, if you’d prefer to make this dish without them, omit the anchovies from step 5 and add a pinch or two of salt (to taste!) with the black pepper in step 6.

Make Ahead, Leftovers, Storage and Reheating

  • Make Ahead: Blanch rapini and store in an airtight container in the fridge for up to 1 day in advance. When ready to assemble, toss in at step 5, keeping in mind it may take a little longer to heat through.
  • Leftovers: Store any leftovers in an airtight container in the fridge for up to 2 days.
  • Reheating: When ready to enjoy leftovers, reheat in a microwavable safe bowl for 2 minutes per serving in the microwave. Or, in a non-stick large skillet with a little vegetable broth over medium heat.

Substitutions and Variations to Try

While we love this recipe written as is, feel free to try these easy swaps:

  • For a less bitter and milder taste, use broccoli or broccolini
  • Experiment with different, fun pasta shapes
  • Skip the anchovies and use sweet or spicy Italian sausage as great substitutes
  • Anchovy paste could be used if you don’t have whole anchovies
  • To make this dish gluten-free, make it with your favorite gluten-free noodles
  • Add a few squeezes of lemon juice or a little lemon zest
  • Add some spicy flavor with chili flakes before serving

Additional Recipes To Try

Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!

Happy Cooking! ~Katie

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overhead photo of broccoli rabe with pasta in a skillet

Rapini Pasta


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5 from 6 reviews

Description

Rapini Pasta is an easy, classic Italian-inspired dish that is bursting with bright, bold flavors. Slightly bitter-sweet rapini mixed with tender pasta, creamy beans, and salty anchovies and parmesan for one hearty and quick meal that comes together in close to 30 minutes!


Ingredients

Scale
  • 3/4 teaspoons salt, plus more for pasta water
  • 1 large bunch of broccoli rabe (aka rapini), cut into 1 1/2 -inch lengths (10 to 12 ounces)
  • 10 ounces orecchiette pasta (3 cups dry) or penne pasta (about 4 cups dry)
  • 1/4 cup extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 4 anchovies, finely chopped (optional- see note if omitting)
  • Pinch red pepper flakes
  • 1 15-ounce can cannellini beans, drained and rinsed
  • Freshly ground black pepper to taste
  • Pecorino Romano or Parmigiano, for serving

Instructions

  1. Bring a large pot of water to a boil over high heat. Meanwhile set up an “ice bath” by filling a large mixing bowl with water and ice. 
  2. Add broccoli rabe to the boiling water and let cook for 2 minutes. Scoop the broccoli rabe into the ice bath with a sieve or slotted spoon. 
  3. Add the pasta to the boiling water and cook until al dente according to the package instructions. Reserve 3/4 cup of the cooking liquid, and then drain the pasta into a colander. 
  4. Once the broccoli rabe is cold, scoop the ice from the surface of the ice bath and then drain well through a sieve. Transfer the blanched broccoli rabe to a towel-lined plate to dry.
  5. About 5 minutes before the pasta is done, heat oil in a large skillet over medium-high heat. Add in garlic, anchovies (if using), and pepper flakes. Cook, stirring until the garlic is just starting to brown, 30 seconds to 2 minutes. Immediately add the cannellini beans and the blanched broccoli rabe, ¾ teaspoon salt, and cook, stirring often until the broccoli rabe is heated through and tender, 2 to 4 minutes.
  6. Add the hot drained pasta and stir to combine. Add in a little pasta cooking liquid if the mixture seems dry. Season with black pepper. 
  7. Top with Pecorino or Parmesan before serving.

Notes

Ingredient Note: To make this without anchovies, add additional salt to taste before serving. 

Tip: Sub in broccoli or broccolini for a less bitter and milder taste. 

Make Ahead: Keep leftovers in a resealable container for 2 days. Reheat 2 mins per serving in the microwave or in a non-stick skillet with a little vegetable broth over medium heat. 

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stove Top
  • Cuisine: Italian

Nutrition

  • Calories: 526
  • Sugar: 3 g
  • Fat: 15 g
  • Carbohydrates: 74 g
  • Fiber: 13 g
  • Protein: 21 g