Broccoli Rabe With Sun Dried Tomatoes And Orecchiette - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
6 ounces pancetta, diced (or bacon)
1 medium onion, diced fine
6 garlic cloves, chopped
1 teaspoon red pepper flakes (to taste)
2 bunches about 2 1/2 pounds broccoli rabe, bottom 3-4 inches of the stems discarded, leaves separated, florets and remaining stem washed
2 cups unsalted chicken stock
1 1/2 cups water (optional)
1/2 cup sun-dried tomato, reconstituted in hot water, drained and diced
1/2 lb orecchiette
1/2 cup grated parmesan cheese
1 tablespoon lemon juice
kosher salt, to taste
fresh ground black pepper, to taste

Preparation

Heat a large sauteuse, saute pan, or large sauce pot over medium heat, then add the olive oil.
Add the pancetta and saute gently until some of the fat has rendered, about 4 minutes.
Add the onions, garlic and red chile flakes to the pancetta and saute until the onions and garlic soften and turn golden, about 4 minutes. Be careful not to burn the onion and garlic or they will become bitter.
Add the broccoli rabe to the pan. Cover and cook, stirring occasionally, until the greens begin to wilt.
Bring the chicken stock to a simmer in a small saucepan.
Add 1 cup of the hot chicken stock to the saute pan and bring to a boil. Add the sun-dried tomatoes and orecchiette to the pan and reduce the heat to a simmer. Continue stirring the contents of the pan and cook until the pasta becomes al dente, about 15 minutes. Slowly add more hot chicken stock, then water, as needed, to cook the pasta.
Add the Parmesan cheese and lemon juice and season to taste with salt and freshly ground pepper. Serve immediately.