Rigatoni with Ham & Broccoli Rabe

 

Kosher salt and freshly ground black pepper

1 pound fresh rigatoni pasta

3 tablespoons olive oil, plus more for drizzling

1/2 pound ham steak, small-diced (2 cups)

4 cups (l-inch pieces) broccoli rabe

1/2 teaspoon crushed red pepper flakes

2 cups freshly grated Parmesan cheese

 

In a very large pot, bring 5 quarts water and 3 tablespoons salt to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions. Occasionally give the pasta a stir so it doesn’t stick together. Scoop out and reserve 1 cup of the pasta water before draining the pasta. Meanwhile, put a large skillet over medium-high heat. Add the olive oil followed by the ham and cook until it begins to render some fat, about 1 minute. Scoot the ham to one side of the pan. To the open space, add the broccoli rabe and red pepper flakes. Season with salt and black pepper and cook, stirring occasionally, until the broccoli rabe is crisp-tender, about 3 minutes. Add the pasta and reserved pasta water to the pan and cook for 30 seconds, stirring to blend. Remove from the heat and stir in 1 1/2 cups of the Parmesan. Top the pasta with the remaining 1/2 cup Parmesan, drizzle with olive oil, and serve.