Pasta with Smothered Broccoli Rabe and Olives
The broccoli rabe can be prepared through Step 2 and refrigerated overnight in the cazuela. Bring to room temperature before proceeding.
The bitterness of broccoli rabe (and similar vegetables) can make tannic red wines taste harsh, so pour a fresh white with this earthy pasta dish. Sauvignon Blanc is a good choice, particularly a wine from the Sancerre region in France's Loire Valley or from northeastern Italy.