Rapini & panchetta creamy garlic white wine sauce oricchiette

Planning next year’s Italy trip and dreaming about all the amazing pasta dishes in Puglia......

Haven’t heard of Puglia? Go google it now! ... you may also be planning an impromptu trip to Italy :)

This creamy sauce isn’t actually made with any cream....but a really great mix of white wine and chicken stock.

Have a little rapini, a little panchetta and some white wine laying around? Then give it a try!

what you’ll need:

What you’ll do:

Bring to a boil 4 cups of chicken stock.

Chop the leaves of the rappini, throw away the stems.

Once the chicken stock is boiling, lower to medium heat and boil the rapini leaves.

At the same time, in a skillet, drizzle some olive oil and bring to medium heat. Add your chopped garlic.

Once the garlic has slightly browned, add your chopped panchetta. Once the panchetta is almost browned, add your white wine.

Let reduce to about a 1/3.

When the wine has reduced, add about 1/3 cup of the hot chicken broth.

Turn the heat slightly higher.

Take the rapini from the boiling chicken stock and add to the skillet. You don’t have to remove all the excess water from the boiled rapini.

Add a bit more olive oil and some salt - to your liking. Fry the rapini for a good 5- 10 mins.

In the meantime, boil your pasta in the chicken stock/ rapini water.

Once the pasta is aldente, add it to the skillet.

Mix everything together.

You will now add about 1 - 1 1/2 cups of chicken broth/ rapini water. Add 1/4 cup at a time to the skillet waiting about 2 mins in between.

The liquid should reduce and leave you with a creamy texture.

Plate your pasta, add some pepper flakes and a good amount of Pecorino Romano.

Hopefully this brings you a bit of Italy at home!

With Her Apron