Fusilli With Rapini And Tomato Wine Sauce

This dish celebrates simple, fresh ingredients that create a flavorful and satisfying meal. Fusilli with rapini, garlic, and tomato wine sauce perfectly transforms seasonal produce into something special. Rapini, also known as broccoli rabe, offers a slightly bitter, earthy flavor that pairs beautifully with the bright acidity of tomatoes and the warmth of garlic. White wine adds a subtle complexity to the sauce, making this dish feel rustic and refined.

This recipe is particularly delicious in the spring when rapini is tender and at its peak. Be sure to harvest or purchase rapini before it flowers to ensure the greenery is at its best. What's wonderful about this dish is its versatility—you can easily adapt it based on what’s growing in your garden or what you have. For instance, you could swap out the fusilli for another type of pasta or add some of your favorite herbs to make it your own.

Ingredients

• 1 bunch broccoli rabe, trimmed and cut into 1-inch pieces
• ½ cup uncooked fusilli pasta
• 3 tablespoons olive oil
• 2 cloves garlic, roughly chopped
• Salt and ground black pepper to taste
• 1 sprig of fresh rosemary (optional)
• ½ teaspoon dried Italian herb mix, or to taste
• ¼ teaspoon crushed red pepper flakes, or to taste
• ¼ cup white wine
• 1 (14.5-ounce) can diced tomatoes
• 2 green onions, sliced
• 1 clove garlic, minced
• 2 teaspoons grated Parmesan cheese, or to taste

Directions

Blanch the Rapini

1. Start by filling a saucepan:
   Fill a saucepan with enough water to cover the broccoli rabe and add a pinch of salt. Bring the water to a boil, then stir in the rapini. Cook until the rapini is bright green and becomes tender, about 2 minutes.
2. Drain and cool:
   Immediately drain the rapini and transfer it to a bowl of ice water to stop the cooking process. This blanching technique helps preserve the rapini's vibrant color and crisp-tender texture. Once cooled, drain the rapini well and pat it dry with paper towels.

Cook the Fusilli

1. Boil the pasta:
   Meanwhile, fill a pot with lightly salted water and bring it to a rolling boil over high heat. Add the fusilli pasta and cook according to the package instructions, typically about 12 minutes, until al dente—firm to the bite. Drain the pasta well in a colander.

Prepare the Tomato Wine Sauce

1. Heat the oil:
   While the pasta is cooking, heat the olive oil in a saucepan over medium heat. Add the roughly chopped garlic cloves and cook, stirring occasionally, until they turn translucent and release their aroma, about 2 minutes.
2. Season the sauce:
   Season with salt and black pepper, then add the sprig of fresh rosemary (if using), dried Italian herb mix, and crushed red pepper flakes. These seasonings infuse the oil with flavor, creating the base of the sauce.
3. Add the rapini, wine, and tomatoes:
   Stir in the blanched rapini, white wine, and diced tomatoes with their juices. Bring the mixture to a boil, then reduce the heat to low and let it simmer for a few minutes to allow the flavors to meld together. The white wine will reduce slightly, intensifying the sauce's flavor.

Combine and Serve

1. Remove the rosemary:
   Remove the rosemary sprig from the sauce and discard it. Stir in the cooked fusilli pasta, sliced green onions, and the minced garlic clove. Simmer the mixture for about 1 minute, just long enough for the pasta to absorb some of the sauce's flavor.
2. Serve:
   Serve the fusilli topped with a sprinkle of grated Parmesan cheese, which adds a nutty, salty finish to the dish.

Additional Tips

• Make It a Complete Meal: For a more substantial meal, add some cooked Italian sausage or grilled chicken to the dish. The savory flavors of the meat would beautifully complement the bitterness of the rapini.
• Herb Substitutions: If you don’t have rosemary, fresh thyme or basil would work well in this dish, offering a different but equally delicious flavor profile.
• Leftovers: This pasta dish reheats well and makes for a great lunch the next day. Simply store any leftovers in an airtight container in the refrigerator and reheat them on the stove or in the microwave.

This Fusilli With Rapini, Garlic, and Tomato Wine Sauce is a versatile and flavorful dish that highlights the best seasonal produce. It’s easy to make yet sophisticated enough to serve at a dinner party. Whether you’re cooking for yourself or guests, this recipe will impress with its bold flavors and simple, wholesome ingredients. Enjoy!