Vanda (Otello) Dilillo, Brindisi
(Yield: 4 servings)
2 pounds rapini
(stems removed and roughly chopped)
1 onion (diced)
5 tablespoons extra-virgin olive oil
1 pinch red chili powder
1 pinch black pepper
ΒΌ pound tubetti (little rigatoni)
salt
grated Romano cheese
1. Bring large pot of salted water to boil, add chopped rapini stems, and cook approx. 10 minutes. Drain, reserving water.
2.In food processor, add cooked rapini stems, onions and process for approx. 30 seconds until slightly pasty.
3.Warm 3 tablespoons oil in large saucepan over medium heat. Add processed rapini, chili powder and pepper, and cook approx. 5 minutes.
4.Add 7 cups of reserved liquid and cook for an hour.
5.Add tubetti, rapini leaves, and salt to taste. Cook until tubetti is al dente. Remove from heat, sprinkle a handful of cheese and drizzle with remaining olive oil.
Serve hot.