6 Servings 35 min Cook
4 Cup Chicken Broth
1 Bunch Broccoli
15 1 Oz Pasta
2 Clove Garlic
1/4 Cup Olive Oil
1 Medium (2-1/2" dia) Onions
4 Cup Water
1/2 Cup Parmesan Cheese
Chop onion.
Chop garlic cloves.
Bring broth, water, and 1 teaspoon salt to a boil in a medium saucepan, then reduce heat and keep at a bare simmer.
Trim tough stem ends from broccoli rabe, then cut remaining stems crosswise into 1-inch pieces and reserve.
Coarsely chop florets and leaves.
Heat oil in a 5- to 6-quart heavy pot over medium-high heat until it shimmers, then saut onion with 1/2 teaspoon salt until softened, 3 to 5 minutes.
Stir in garlic and saut 1 minute, then add pasta, broccoli rabe stems, and 3/4 cup hot broth and simmer briskly, stirring constantly, until broth is absorbed.
Continue simmering and adding hot broth, about 3/4 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until pasta is almost al dente and creamy-looking, 12 to 13 minutes.
Stir in remaining broccoli rabe and 1/4 teaspoon pepper and cook, stirring, until pasta is al dente and broccoli rabe is just tender, 2 to 3 minutes.
(If needed, add more hot broth to moisten; there will be some broth left over.
) Stir in cheese and salt and pepper to taste.
Serve with more cheese on the side.
