Total Calories: 144
1 Separate the broccoli rabe into florets. Trim off the base of the stems. Peeling the stems is optional. Cut each floret crosswise into 1-inch pieces.
2 Bring a large pot of water to a boil. Add the broccoli rabe and salt to taste. Cook until the broccoli is almost tender, about 5 minutes. Drain.
3 Pour the oil into a large skillet. Add the pancetta, onion, and red pepper and cook over medium heat until the onion is translucent, about 5 minutes. Add the tomatoes, wine, and a pinch of salt. Cook 10 minutes more or until thickened.
4 Stir in the broccoli rabe and cook until heated, about 2 minutes. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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