Food Recipes Dinner Pasta and Noodle Dishes Cavatelli with Roasted Broccoli Rabe & Harissa 5.0 (3,401) 1 Review Broccoli rabe rarely makes it into the oven; most cooks sauté or braise it instead. But roasting brings out its sweetness even more. Michael Natkin uses the smart technique for a fast pasta with cavatelli, smoked paprika and the Tunisian chile paste harissa. Slideshow: Fast Pastas By Michael Natkin Updated on July 12, 2022 Rate PRINT Share Trending Videos Close this video player Photo: © Con Poulos Total Time: 35 mins Yield: 6 Ingredients 1 1/4 pounds broccoli rabe, ends trimmed 1/4 cup extra-virgin olive oil Salt Freshly ground pepper 6 garlic cloves, thinly sliced 1 Fresno or jalapeño chile, seeded and thinly sliced 2 teaspoons harissa 1/2 teaspoon sweet smoked paprika 1 pound cavatelli Freshly grated Parmigiano-Reggiano cheese, plus more for serving 1/2 cup packed mint leaves, chopped 1/2 cup packed parsley leaves, chopped Directions Preheat the oven to 425°. In a bowl, toss the broccoli rabe with 2 tablespoons of the oil and season with salt and pepper. Arrange the broccoli rabe on 2 baking sheets and roast for 15 minutes, until crisp-tender, then chop. In a deep skillet, heat the remaining 2 tablespoons of oil. Add the garlic, chile and harissa and cook over moderate heat, stirring for 2 minutes. Add the broccoli rabe and smoked paprika and cook until tender, 2 minutes. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente; drain, reserving 1 cup of the cooking liquid. Add the pasta, cooking water and 1/4 cup of Parmigiano to the skillet and cook, stirring, until the pasta is coated in a thick sauce, 2 minutes. Stir in the herbs and serve with more cheese. Suggested Pairing Green vegetables go best with bright, citrusy whites, like Austrian Grüner Veltliner. Originally appeared: August 2013 Rate It Print