Gayle's Recipes

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====== Spicy Baked Pasta with Cheddar and Broccolini ====== 

Tags: [[dinner]] - [[pasta]] - [[vegetarian]] - [[Gluten Free|GF]] - [[GF Vegetarian]] - [[GF dinner]] - \\ [[GF pasta]]\\ 
Active Time: 45 minutes\\ 
Passive Time: 45 minutes \\ 
Serves: 6 - 8\\

====Description====
Allium-heavy flavor shines through in this heavy, cozy pasta dish

====Source====
[[https://www.bonappetit.com/recipe/spicy-baked-pasta-with-cheddar-and-broccoli-rabe|Bon Appetit]]

====Ingredients====
  *Kosher salt: to taste

  *Rigatoni, ziti, or fusilli: 1 lb

  *Olive oil: 8 tbsp, divided
  *Leeks: 2-3, white and pale green parts only, halved lengthwise, thinly sliced into half-moons
  *Pepper: to taste

  *Red pepper flakes: 1 tbsp
  *Baby broccolini: 3 bunches, trimmed, coarsely chopped
  *Heavy cream: 1 cup
  *Sharp white cheddar: 12 oz, coarsely grated, divided
  *Chives: 1 cup chopped, divided
  *Coarse breadcrumbs or panko: 1 cup


====Notes====
  *Use GF pasta and GF breadcrumbs or panko to make the dish GF
  *I upped the red pepper flakes from 1 tsp to 1 tbsp. Might add more next time
  *I used way less chives - probably about 1/3-1/2 cup total - and just dumped them all into the pasta and didn't use any for garnish. I only wanted to buy 1 package

====Instructions====
  -Preheat oven to 425F
  -Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid
  -While you are cooking the pasta heat 5 tbsp oil in a large Dutch oven or other heavy pot over medium–high. Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 8–10 minutes
  -Add red pepper flakes to leeks and stir to incorporate. Add broccolini by the handful, stirring to combine and allowing each addition to wilt before adding more. Season with salt and black pepper. Once all of the broccolini has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside
  -Add pasta to reserved broccolini mixture along with cream, three-quarters of the cheese, 1/2 cup chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat. Keep in mind that the saltiness and spiciness will increase slightly as the pasta bakes
  -Transfer pasta to a 3-qt. baking dish. Toss breadcrumbs and remaining 3 tbsp oil in a medium bowl until coated; season with salt and black pepper. Scatter over pasta, then sprinkle evenly with remaining cheese. Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 30–35 minutes. Let cool slightly
  -Scatter remaining chives over pasta before serving
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