
Biazzo. Delivering the preferred taste.
Authentic Italian Cheeses for Today's Lifestyles.
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Biazzo Special Spaghetti Dinner

Serves 4
1 lb. broccoli rabe, trimmed and washed
½ cup extra virgin olive oil, plus more for serving
6 cloves garlic, sliced
Generous pinch red pepper flakes
10 ounces cherry tomatoes, halved
1 lb.spaghetti
15 oz. Biazzo Whole Milk Ricotta Cheese
½ cup lightly-toasted walnuts, chopped
Zest of 1 lemon, plus wedges, for serving
Salt and freshly ground black pepper, to taste
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Bring a large pot of water to a boil; add a handful of salt.
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Add the broccoli rabe and cook until wilted, about 2-3 minutes.
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Use a slotted spoon or tongs to remove the broccoli rabe to a plate lined with paper towels; drain well.
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Meanwhile, in a large skillet, warm the olive oil over medium-high heat.
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Add the garlic and cook until fragrant, about 1 minute.
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Add the red pepper flakes and cook an additional minute.
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Lower the flame to medium and add the tomatoes. Cook stirring often until the tomatoes begin to break down, about 6-8 minutes.
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Add the broccoli rabe and season with salt and pepper, to taste; remove from the heat.
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Meanwhile, cook the 1 lb. spaghetti until al dente using the same pot used to cook the broccoli rabe.
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Use tongs to remove the pasta from the pot and into the skillet. Toss the spaghetti in the sauce and add a splash of the pasta water, if needed.
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Serve with 2 scoops (4 oz.) Biazzo Whole Milk Ricotta Cheese, a sprinkling of the walnuts and some lemon zest.