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Spaghetti with Broccoli Rabe and Salami

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


From the pantry

  • 3 tablespoons EVOO – Extra Virgin Olive Oil
  • 4 cloves garlic, thinly sliced
  • Salt
  • Red pepper chili flakes
  • 1 bunch broccoli rabe/rapini
  • 1 8-ounce hot sopressata salami
  • 1 pound spaghetti
  • 1 bunch basil
  • 1 chunk ricotta salata or Pecorino Romano cheese, for grating


Bring a large pot of water to a boil for the pasta.

Heat a few inches of water in a deep skillet and salt it liberally once it boils. Trim the rapini of its tough ends and chop the leaves and florets into bite-size pieces. Cook the rapini about 3 minutes in the skillet then cold shock and pat dry. Dump the water and wipe pan dry.

Peel the casing off the salami and grate it with a box grater. Heat 3 turns of the pan of EVOO to the skillet over medium-high then add salami and stir 1-2 minutes to render and crisp. Add garlic and the rapini, season with salt and chili flakes to taste.

Salt the water for the pasta and cook pasta to 1 minute less than al dente according to package directions. Add 1 cup starchy cooking water to the salami and broccoli rabe, drain spaghetti then toss with rapini and salami. Wilt in lots of torn basil, top with cheese and serve.

Rachael Ray