I’ve mentioned spaghetti and my deep passionate love for it several times already. So, I decided to ease myself into the broccoli raab with a sauce, which was also convenient because I could freeze it for later.

Broccoli Rabe Sauce

Adapted from Mario Batali

  • 3 tablespoons extra-virgin olive oil, plus 1 tablespoon, plus 1 tablespoon
  • 1/2 large onion, cut into 1/2-inch dice
  • 2 cloves garlic, thinly sliced
  • 1 bunch broccoli rabe, tough stems removed
  • Salt and freshly ground pepper
  • 1/2 cup crushed tomatoes and their juices (I used San Marzanos)
  • Pinch chili flakes


In a large saute pan heat 3 tablespoons olive oil over high heat. Add the onion, then the garlic. Let them get soft but not browned. Roughly chop the broccoli rabe and add to the pan. Season with salt and toss with the onions and garlic. Add 1/4 cup pasta cooking water (I just added water here and it was fine) and a splash of olive oil. Let cook for 2 minutes, then push to 1 side of the pan and add the tomatoes to the other side. Reduce the tomatoes for 2 minutes, then toss together with the broccoli rabe. Add  pinch of chili flakes.

I  froze it and will toss it with pasta and cheese later. And probably some chicken, too.  It tasted hearty when I tried it, and I think it will go well with noodles.