Ingredients:
2 pounds broccoli rabe - tough stems removed
2 cloves garlic - chopped
pinch of red pepper flakes
1/3 cup extra virgin olive oil
1/4 cup heavy cream
2 lbs orecchiette or other small dried pasta shape
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
In a large, deep saucepan cook the broccoli rabe in salted boiling water until tender, about 10 minutes. Drain, then set aside.
Return saucepan to stovetop and warm the garlic and pepper flakes in oil over medium heat for about a minute. Add the broccoli rabe and continue to cook over medium heat, stirring occasionally, until well browned, about 10 minutes.
Reduce heat to low and slowly add half of the cream, mixing well. Allow mixture to heat through..
To cook the pasta bring a large pot filled with salted water to a boil. Add the pasta, stir well, and cook until al dente. Reserve 1/2 cup of the pasta water for later use.
Drain the pasta then add it to the broccoli rabe mixture in the saucepan. Add the reserved pasta water, the remaining cream and the grated cheeses. Continue cooking over low heat until the sauce blends thoroughly with the pasta, mix gently. Place mixture in a warmed bowl and serve immediately.