Ingredients:
8 oz rigatoni or penne
Extra virgin olive oil
1 large leek – halved lengthwise and thinly sliced
2 garlic cloves – sliced
1 tsp red pepper flakes
1 large bunch broccoli rabe – washed, trimmed and coarsely chopped
1 cup heavy cream
2 cups grated cheddar cheese
½ cup chopped chives
1 cup fresh bread crumbs or Panko
Technique:
Bring a large pot of salted water to a boil
Pre-heat oven to 425 degrees
Heat 4-5 oz olive oil in large Dutch oven over medium heat
Add leek, season with salt and black pepper
Cook until leeks soften, 8-10 minutes
Add garlic and red pepper flakes, cook for another 2-3 minutes
Add broccoli rabe by the hand-full, stirring until all is added and cook for an additional 2-minutes
Remove pot from heat
Add pasta to boiling water
Cook until just shy of al dente, drain reserving one cup of pasta water
Add pasta to broccoli rabe mix – along with cream, half the cheese, chives and reserved pasta water
Season to taste
Transfer to 2 qt baking dish
Toss bread crumbs with 2-3 tbs olive oil – scatter over pasta along with remaining cheese
Bake until bubbling and bread crumbs are golden brown, about 30-40 minutes