Orecchiette with Broccoli Rabe
15-30 min, 4 servings, anchovies, broccoli rabe, chicken or vegetable broth, contributed, cook 20 min, crème fraîche, easy, garlic, Instant Pot Italian by Ivy Manning, italian, large shallot, main course, olive oil, orecchiette pasta, pecorino romano cheese, prep 10 min, pressure cook, red chile flakes, salt and pepper
Ingreadient
- 2 tablespoons olive oil
- 1 large shallot
- 5 cloves garlic
- 3 Anchovies
- 1 pound orecchiette pasta
- 3 cups chicken or vegetable broth
- 1 pinch red chile flakes
- Salt and pepper
- 8 ounces broccoli rabe
- 1/2 cup crème fraîche
- 1/2 cup Pecorino Romano cheese
Direction
- Put the oil in the pot, select SAUTÉ, and adjust to Normal/Medium heat. When the oil is hot, add the shallot, garlic, and anchovies and cook, stirring occasionally, until the shallot is tender and the garlic is fragrant but not browned, 3 minutes. Press Cancel.
- Add the pasta, broth, red chili flakes, 1 cup cold water, 1/2 teaspoon salt, and several grinds of black pepper and stir so the pasta is mostly submerged. Place the broccoli rabe on top of the pasta mixture, but do not stir.
- Lock on the lid, select the Pressure Cook function, and adjust to Low pressure for 5 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
- When the cooking time is up, quick-release the pressure. Remove the lid, add the crème fraîche and cheese, and stir to combine. Season with salt and black pepper. Transfer the mixture to a serving dish and let stand for 5 minutes before serving to allow the sauce to thicken slightly.
