Fusilli with Rapini, Garlic, and Tomato Wine Sauce: A Flavorful Italian Delight

This fusilli with rapini (broccoli rabe), garlic, and tomato wine sauce recipe is a vibrant and flavorful Italian dish that’s both satisfying and relatively simple to prepare. The slightly bitter rapini complements the sweet and tangy tomato sauce beautifully, while the garlic adds a pungent kick. A splash of wine elevates the sauce to a more sophisticated level, making this pasta dish perfect for a weeknight dinner or a casual weekend gathering.

## What is Rapini (Broccoli Rabe)?

Before diving into the recipe, let’s talk about rapini. Also known as broccoli rabe, it’s a leafy green vegetable with small, broccoli-like florets. It has a distinctive slightly bitter taste, which mellows when cooked. Don’t be intimidated by the bitterness; it’s what makes rapini so unique and interesting!

If you’re not familiar with rapini, it’s important to select fresh bunches. Look for firm, dark green leaves and tightly closed florets. Avoid bunches with yellowing or wilted leaves.

## Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to create this delicious fusilli dish:

* **Fusilli Pasta:** 1 pound (500g). Fusilli’s spiral shape is excellent for catching all that delicious sauce.
* **Rapini (Broccoli Rabe):** 1 large bunch (about 1 pound), washed and trimmed.
* **Garlic:** 4-5 cloves, minced.
* **Olive Oil:** ¼ cup, plus more for drizzling.
* **Canned Crushed Tomatoes:** 28 ounces (800g).
* **Dry Red or White Wine:** ½ cup (e.g., Chianti, Pinot Grigio).
* **Red Pepper Flakes:** ¼ teaspoon (or more, to taste).
* **Dried Oregano:** 1 teaspoon.
* **Salt:** To taste.
* **Black Pepper:** To taste.
* **Grated Parmesan Cheese:** For serving (optional).
* **Fresh Parsley:** Chopped, for garnish (optional).
* **Chicken or Vegetable Broth/Pasta Water:** Approximately ½ cup, more if needed.

## Preparing the Rapini

Rapini can be a bit tough, so it’s best to blanch it before adding it to the sauce. This helps to tenderize it and reduce some of the bitterness. Here’s how to prepare the rapini:

1. **Wash the rapini thoroughly:** Rinse the rapini under cold water to remove any dirt or grit. Pay special attention to the florets, as they can trap dirt.
2. **Trim the rapini:** Cut off the tough ends of the stems. You can also remove any large or particularly thick stems, as they can be more bitter. Chop the remaining rapini into 1-2 inch pieces, separating larger leaves from the smaller florets to ensure even cooking.
3. **Blanch the rapini:** Bring a large pot of salted water to a boil. Add the chopped rapini and cook for 2-3 minutes, or until it turns bright green and is slightly tender. You’ll notice the water turns green – that’s a good thing!
4. **Shock the rapini:** Immediately drain the rapini and transfer it to a bowl of ice water to stop the cooking process. This will help preserve its color and texture. Let it sit in the ice water for a minute or two.
5. **Drain well:** Drain the rapini thoroughly and set aside. You can gently squeeze out any excess water.

## Making the Tomato Wine Sauce

Now, let’s create the flavorful tomato wine sauce that will bring this dish together:

1. **Sauté the garlic:** In a large skillet or pot, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for about 1 minute, or until the garlic is fragrant. Be careful not to burn the garlic, as it will become bitter.
2. **Add the tomatoes and wine:** Pour in the canned crushed tomatoes and the red or white wine. Stir well to combine. The wine will deglaze the pan, lifting any browned bits from the bottom and adding flavor to the sauce.
3. **Season the sauce:** Add the dried oregano, salt, and black pepper to the sauce. Stir well and bring to a simmer.
4. **Simmer the sauce:** Reduce the heat to low, cover, and simmer the sauce for at least 15 minutes, or up to 30 minutes, to allow the flavors to meld. Stir occasionally to prevent sticking.

## Cooking the Fusilli

While the sauce is simmering, cook the fusilli pasta according to the package directions. Be sure to salt the pasta water generously. Cook the pasta until it is al dente, meaning it is firm to the bite. Al dente pasta will hold its shape better and absorb the sauce more effectively.

Reserve about 1 cup of the pasta cooking water before draining the pasta. This starchy water can be used to adjust the consistency of the sauce and help it cling to the pasta.

## Bringing it All Together

Now for the final step – combining the pasta, sauce, and rapini!

1. **Add the rapini to the sauce:** Stir the blanched rapini into the tomato wine sauce. Cook for another 5-7 minutes, or until the rapini is tender and heated through. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
2. **Add the pasta to the sauce:** Drain the cooked fusilli pasta well and add it to the skillet with the sauce and rapini. Toss well to coat the pasta evenly with the sauce. Add a little bit of pasta water if the sauce is too dry or not coating the pasta sufficiently. Continue to toss until the pasta is well coated and heated through.
3. **Serve immediately:** Serve the fusilli with rapini, garlic, and tomato wine sauce immediately. Garnish with grated Parmesan cheese and chopped fresh parsley, if desired. Drizzle with a little extra olive oil for added richness.

## Tips for the Best Fusilli with Rapini

* **Don’t overcook the rapini:** Overcooked rapini can become mushy and bitter. Blanching it for just a few minutes and then adding it to the sauce for a short period of time will ensure that it retains its texture and flavor.
* **Use good quality tomatoes:** The quality of the tomatoes will greatly affect the flavor of the sauce. Use good quality canned crushed tomatoes for the best results. San Marzano tomatoes are a great choice.
* **Taste and adjust the seasoning:** Be sure to taste the sauce and adjust the seasoning as needed. You may need to add more salt, pepper, or red pepper flakes to achieve the desired flavor.
* **Don’t be afraid of the bitterness:** The slightly bitter taste of rapini is what makes this dish so unique and interesting. If you’re not used to it, start with a smaller amount and gradually increase it as you become more accustomed to the flavor.
* **Add protein (optional):** This dish can be easily customized by adding protein. Italian sausage, shrimp, or chicken would all be great additions. Cook the protein before adding it to the sauce.
* **Add beans (optional):** White beans, such as cannellini beans, would be a great addition to this dish. Add them to the sauce along with the rapini.
* **Make it vegan:** To make this dish vegan, simply omit the Parmesan cheese. You can also add a sprinkle of nutritional yeast for a cheesy flavor.
* **Adjust the consistency of the sauce:** The consistency of the sauce should be thick enough to coat the pasta, but not so thick that it becomes dry. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. If the sauce is too thin, simmer it for a few more minutes to reduce it.
* **Serve immediately:** This dish is best served immediately, as the pasta will continue to absorb the sauce and may become mushy if left to sit for too long.

## Variations and Substitutions

* **Other pasta shapes:** While fusilli is a great choice for this dish, you can also use other pasta shapes, such as orecchiette, penne, or cavatappi. Choose a shape that has ridges or grooves to help it capture the sauce.
* **Different greens:** If you can’t find rapini, you can substitute other leafy greens, such as spinach, kale, or Swiss chard. Keep in mind that these greens will have a different flavor and texture than rapini.
* **Spicy Sausage:** Adding spicy Italian sausage is a great way to add more protein and heat to this dish.
* **Vegetable Broth:** Using vegetable broth instead of pasta water can add another layer of flavor.
* **Lemon Zest:** Adding a teaspoon of lemon zest to the sauce at the end adds a bright and fresh note.

## Serving Suggestions

Fusilli with rapini, garlic, and tomato wine sauce is a delicious and satisfying meal on its own. However, you can also serve it with a side salad or some crusty bread for dipping in the sauce.

It also pairs well with a variety of wines, such as:

* **Chianti:** A classic Italian red wine that complements the tomato sauce and rapini.
* **Pinot Grigio:** A crisp white wine that balances the bitterness of the rapini.
* **Sauvignon Blanc:** Another refreshing white wine that pairs well with the dish.

## Storage and Reheating

Leftover fusilli with rapini, garlic, and tomato wine sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave it or heat it in a skillet over medium heat. Add a splash of water or broth if the pasta seems dry.

This dish is not ideal for freezing, as the pasta can become mushy when thawed.

## Nutrition Information (Approximate)

* Calories: 400-500 per serving
* Fat: 15-20g
* Saturated Fat: 5-7g
* Cholesterol: 0mg
* Sodium: 500-700mg
* Carbohydrates: 60-70g
* Fiber: 5-7g
* Sugar: 10-12g
* Protein: 15-20g

*Note: Nutrition information is approximate and may vary depending on the specific ingredients and amounts used.*

## Conclusion

This fusilli with rapini, garlic, and tomato wine sauce is a flavorful and satisfying Italian dish that’s perfect for any occasion. With its slightly bitter rapini, sweet and tangy tomato sauce, and pungent garlic, it’s sure to be a hit with your family and friends. So, give it a try and enjoy a taste of Italy in your own kitchen!

Enjoy this flavorful Italian dish! This recipe is a testament to simple ingredients creating incredible flavor profiles. The slight bitterness of the rapini is perfectly balanced by the sweetness of the tomatoes and the boldness of the garlic. Don’t hesitate to experiment with variations to make it your own. Buon appetito!