Mains

Broccoli rabe, burnt butter and sage spaghettini

The trick with this simple dish is to sauté the broccoli rabe enough so that it's wilted and tender, without becoming soft.

Photo: John Paul Urizar

John Paul Urizar
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This pasta is as flavourful as it is simple – made from a melted butter base, this meal is ready in a matter of minutes. Just make sure to watch the butter to prevent it from browning, and you’ll be ready to eat in no time.

Ingredients

Method

1.Cook pasta in salted boiling water for 2 minutes less then manufacturer’s cooking time. Add broccoli rabe and cook until broccoli rabe is just tender and pasta is al dente (2 minutes); drain and set aside.
2.Meanwhile, heat butter in a large deep frying pan over high heat. When butter begins to foam, add sage and cook, stirring occasionally, until sage is crisp (30 seconds). Using a slotted spoon, remove sage from butter and drain on paper towel; set aside.
3.Reduce heat to medium, add shallots and garlic to pan and cook, stirring occasionally, until shallots have softened (4-6 minutes). Add broccoli rabe, preserved lemon and pasta and stir to combine.
4.Divide among bowls and top with crisp sage, chilli and macadamia.

When cooking golden shallots, add coarsely chopped dried chorizo. The spices from the chorizo will take this dish to the next level.

Notes

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