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Ingredients
- kosher salt
- 1 lb dry fusilli
- extra virgin olive oil
- 3/4 cup good smoked ham, diced
- 2 garlic cloves, peeled and sliced thin
- 1 lb bunch broccoli rabe (wintered-over if available), rinsed and patted dry
- crushed red pepper flakes or 1 fresh minced red chili, to taste
- juice of 1/2 a lemon
- 1/4 cup freshly grated parmigiano reggiano cheese
Directions
- In a large pot, boil some well-salted water. Toss in the fusilli and boil, stirring occasionally, until par-cooked (about half-done). Drain and reserve. (Note: My fusilli took about 4 minutes, but cooking time always varies according to brand).
- Meanwhile, heat a large saucepan over medium heat. Add a generous splash of olive oil and then the garlic and sprinkle generously with kosher salt. Sauté, stirring often for 1 minute. Cut the rabe into manageable lengths and sauté about 5 minutes, stirring often.
- Add the ham, the crushed red pepper or fresh minced chile and then toss in the fusilli and add some more olive oil. Sauté, stirring often, for about 2 minutes, or until the fusilli is al dente.
- Sprinkle with lemon juice and check the seasoning with more salt and red pepper. Toss with the grated parmigiano and serve immediately
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