Caitlin Bensel
Hands-On Time
20 Mins
Total Time
25 Mins
Serves 4

This sophisticated pasta recipe comes together in under 30 minutes, thanks to clever strategy and a short (but intensely flavorful) list of ingredients. First, you’ll build a brown butter sauce that’s studded with sweet golden raisins and briny capers. To that you’ll add quick-blanched broccoli rabe and the pasta until each bite is slicked with a rich and starchy sauce. If you don’t love the slightly bitter taste of broccoli rabe, substitute small broccoli florets. As for the pasta, if you can’t find bucatini—a thick, spaghetti-like noddle that has a tiny tube—substitute linguine or spaghetti.

How to Make It

Step 1

Bring a large pot of generously salted water to a boil. Cook pasta according to package directions, adding broccoli rabe during the last 2 minutes. Drain; reserve 1 cup pasta water.

Step 2

Melt butter in a large skillet over medium. Cook, stirring often, until foam subsides and butter turns golden brown, 4 to 6 minutes. Add raisins, vinegar, capers, salt, black pepper, and crushed red pepper. Cook, stirring, until raisins plump, 1 to 2 minutes.

Step 3

Add pasta, broccoli rabe, and reserved pasta water to skillet. Simmer, stirring, until liquid reduces and coats pasta, about 2 minutes. Top with cheese and lemon zest.

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