Ina Garten's Shells with Broccoli Rabe & Pancetta | Barefoot Contessa | Food Network
Ina cooks up a smoky, hearty pasta dish that is easy to prepare and packed with tons of flavor!
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Shells with Broccoli Rabe & Pancetta
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 25 min
Active: 15 min
Yield: 4 to 5 servings
Ingredients
Kosher salt and freshly ground black pepper
1 1/2 pounds broccoli rabe (1 to 2 bunches)
1 pound large pasta shells, such as Barilla
Good olive oil
1/2 pound pancetta, 1/4-inch diced (see Cook's Note)
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
8 to 10 ounces fresh ricotta, store-bought or homemade
Freshly grated Italian Parmesan cheese, for serving
Directions
Bring a large (11 by 5 1/2-inch) pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2 to 3 minutes, until just tender. With a wire skimmer or tongs, lift the broccoli rabe (don’t drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta, and set aside.
Meanwhile, heat 2 tablespoons olive oil in a large (12-inch) sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for one minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon salt, and 1 teaspoon black pepper and toss. Cook over medium heat for a few minutes, until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn’t dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzled with olive oil, and with grated Parmesan on the side.
Cook’s Note
The only way to truly make 1/4-inch-diced pancetta is to buy one big chunk and cut it yourself. Delis often slice it much too thin.
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Ina Garten's Shells with Broccoli Rabe & Pancetta | Barefoot Contessa | Food Network
Emmy Eats Massachusetts, U.S. - tasting American sweets
Come along as I taste a bit of U.S. Americana, including classics like Boston Baked Beans, Teaberry gum, and Cranberry Bog Frogs in this northeastern episode of Emmy Eats Massachusetts on Emmymade in Japan. Big thanks to Little Miss J for making this possible. New videos every Thursday & Saturday!
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Japanese Candy Beer
Steve's Snacks - Whoopie Pies - red velvet, double chocolate, chocolate chip
Chocolate Whoopie Pie
Necco Wafers - original
Necco Wafers - chocolate
Peanut Head Boston Bakes Beans
Goldenberg's Original Peanut Chews
Fizzies
Clark's Teaberry Gum
Cranberry Bog Frogs
Necco Sky Bar
Necco Nonpariels
Peppermint Salt Water Taffy
Clark Car
Choco-Aid Bandages
Gumi-Aid Bandages
The Big Ship Sails, music courtesy of audionetwork.com, and royalty-free Sprightly from iMovie. If you're reading this you'd probably make a very helpful librarian. Practice by commenting Please use your library voice. below. :)
Classic Vodka Cocktails!
Make these 4 VODKA-based classic cocktails for summer that you may have heard of but have never tasted:
* Greyhound
* Salty Dog
* Madras
* Cape Cod
BONUS COCKTAIL! Gary introduces his creation, The Coachellatini named for all the fresh fruit grown in the Coachella Valley that makes this vodka cocktail so special.
Try 'em! You'll like 'em. Made the Watkins Way.