WHY THIS RECIPE WORKS This guest-worthy braised broccoli rabe delivers rustic robust flavor with less bitterness. We blanched it in a large amount of salted water to tame its bitterness. Then we braised it in a sauce that complemented its strong flavor. To replicate the long-simmered flavors of traditional arrabbiata sauce, we started by sautéing onions—finely diced for more surface area—in extra-virgin olive oil. Dried herbs and garlic completed the base flavors, while a generous amount of red pepper flakes brought the heat. Canned crushed tomatoes, which require no chopping or pureeing, made up the bulk of the sauce. We added grated Parmesan for nutty richness and chopped parsley for a bright, fresh finish. Be sure to set up the ice water bath before cooking the broccoli rabe, as plunging it into the cold water immediately after blanching retains its bright green color and ensures that it doesn’t overcook.

Serves 6 to 8

TOTAL TIME: 45 minutes

INGREDIENTS

• 2 pounds broccoli rabe, trimmed
• Salt and pepper
• 1 tablespoon extra-virgin olive oil, plus extra for serving
• 1 small onion, chopped fine
• 4 garlic cloves, minced
• ¾ teaspoon red pepper flakes
• ¼ teaspoon dried oregano
• 1 (28-ounce) can crushed tomatoes
• ¼ teaspoon sugar
• 1 ounce Parmesan cheese, grated (½ cup)
• 2 tablespoons chopped fresh basil or parsley

INSTRUCTIONS

1. Bring 4 quarts water to boil in Dutch oven.
2. Fill large bowl halfway with ice and water.
3. Cut tops (leaves and florets) of broccoli rabe from stalks and separate.
4. Add broccoli rabe stalks and 1 tablespoon salt to boiling water and cook for 1 minute.
5. Add broccoli rabe tops and cook until tops are just tender and wilted, about 1 minute.
6. Drain broccoli rabe, then transfer to bowl of ice water and let sit until chilled.
7. Drain again and thoroughly pat dry.
8. Heat oil in now-empty pot over medium heat until shimmering.
9. Add onion and ½ teaspoon salt and cook until softened, about 5 minutes.
10. Stir in garlic, pepper flakes, and oregano and cook until fragrant, about 30 seconds.
11. Stir in tomatoes and sugar and bring to simmer.
12. Stir in broccoli rabe and cook until sauce is thickened slightly and broccoli rabe is tender, about 10 minutes.
13. Season with salt and pepper to taste.
14. Transfer to serving platter, drizzle with extra oil, and sprinkle with Parmesan and basil.
15. Serve.