Cavatelli with roasted broccoli rabe & harissa from Food & Wine Magazine, August 2013 (page 100) by Michael Natkin

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Notes about this recipe

  • Laura on March 23, 2015

    I chose this recipe because it called for 5 ingredients that I had on hand and needed to use up. I love it when that happens! Unfortunately, I didn't love the dish itself. I had never roasted broccoli rabe and I was not happy with the results -- there was very little left and it wasn't pleasant to look at or to eat. I used Pecorino Romano in place of the Parmesan and I liked the flavor it added, but I had to use way more than the recipe called for in order to achieve any kind of a sauce. The recipe called for 16 oz of pasta; I cooked 12 oz and then only added a fraction of the cooked pasta to the dish because otherwise there would have been way more pasta than the meager amount of vegetables and sauce could accommodate. The harissa and smoked paprika did add some spice and smoky flavor to the sauce. Overall, it wasn't terrible, but it wasn't worth making again either.

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