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Salt <\/span><\/p>\n 2 bunches broccoli rabe, trimmed and coarsely chopped <\/span><\/p>\n 1\/4 C. extra-virgin olive oil, eyeball it <\/span><\/p>\n 4 cloves garlic, grated or finely chopped <\/span><\/p>\n 1\/2 tsp. crushed red pepper flakes <\/span><\/p>\n 1 pound rigatoni with lines, cooked to al dente <\/span><\/p>\n 1 1\/2 C. ricotta cheese <\/span><\/p>\n 1\/2 C. grated Parmigiano-Reggiano, plus some to pass at table <\/span><\/p>\n 1\/3 pound salami, chopped (Genoa, sopressata, hot or sweet, or a mix) <\/span><\/p>\n Black pepper <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Bring 2 inches water in a deep skillet to a boil for broccoli rabe and 1 large pot of water to a boil for pasta. Salt the water liberally. Simmer the broccoli rabe in water 10 to 12 minutes, then drain. Return the skillet to medium heat with 1\/4 C. extra-virgin olive oil. Add garlic and red pepper to the oil and gently cook a couple of minutes, add broccoli rabe and cook 5 minutes more. While the broccoli rabe cooks, drop the rigatoni into the boiling water and cook until al dente. Just before draining reserve 1 C. starchy liquid. Combine the ricotta, Parmesan, salami and black pepper, to taste, in a pasta bowl. Add the starchy liquid and stir. Add the broccoli rabe and pasta and toss 2 minutes to coat and combine.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 Salt 2 bunches broccoli rabe, trimmed and coarsely chopped 1\/4 C. extra-virgin olive oil, eyeball it 4 cloves garlic, grated or finely chopped 1\/2 tsp. crushed red pepper flakes 1 pound rigatoni with lines, cooked to al dente 1 1\/2 C. ricotta cheese 1\/2 C. grated Parmigiano-Reggiano, plus some to pass at table 1\/3 pound salami, chopped (Genoa, sopressata, hot or sweet, or a mix) Black pepper \u00c2\u00a0 Bring 2 inches water in a deep skillet to a boil…<\/p>\n