Brought to you by my dear friends and neighbors Tom and Anne. This dish is as comforting as a fluffy blanket on a chilly evening.
Serves 4-6


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


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