Tuesday, October 16, 2012

Bucatini with broccoli rabe, bacon and goat cheese

Broccoli rabe is one of those great bitter fall greens. It's versatile, and it was on sale last week. Also on sale: bucatini (hollow spaghetti).

1 lb bucatini (or spaghetti)
1 head broccoli rabe, chopped
1 leek, chopped
6-7 slices of bacon, in chunks
2 tablespoons dried sage
1 log of goat cheese
Salt and pepper

To make this, I cooked the bucatini until al dente. I cooked up the bacon, removed it from the pan, and gently sauteed the leek and the broccoli rabe until the rabe was wilted. I then added the cooked pasta, the bacon, sage, and a log of goat cheese. Stir well; salt and pepper to taste.

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