Italian Penne with Broccoli Rabe and Pancetta

Slightly bitter broccoli rabe is a popular ingredient in Italian cuisine and a source of vitamins. It’s a good addition to this pasta dish.

12 ounces broccoli rabe or 1-1/2 cups broccoli florets
1/2 cup chopped onion (1 medium)
2 cloves garlic, minced
1/3 cup dry white wine or chicken broth
3 cups dried whole wheat or multigrain penne (8 ounces)
2 ounces pancetta or 3 slices bacon, chopped
1-1/3 cups chopped, seeded roma tomato (4 medium)
1/4 cup finely shredded Asiago cheese (1 ounce)

1. Wash broccoli rabe, drain well, remove and discard large leaves, cut into 4-inch lengths. Set broccoli rabe aside.

2. In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes. Add broccoli rabe. Cook for 3 minutes until penne is tender, drain. Return pasta mixture to saucepan, cover and keep warm.

3. In a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat, add tomato and wine. Cook and stir for 2 minutes.

4. Add tomato mixture to penne mixture in a saucepan, toss to combine. Season it with salt and black pepper. Transfer to a warm serving dish. Sprinkle with cheese.
Makes 4 to 6 main-dish servings