Adapted from Alison Roman

4975 cal/recipe

Ingredients

• 1 lb rigatoni, ziti, or fusilli
• 8 tbsp olive oil, divided
• 3 large leeks, whites and pale greens only, halved lengthwise and thinly sliced into half-moons
• 1 tsp salt and a pinch, divided
• 1 tsp ground black pepper and a pinch, divided
• 1 tsp crushed red pepper flakes
• 2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed and coarsely chopped
• 1 c heavy cream
• 12 oz grated sharp white cheddar (about 3 c), divided
• 1 c chopped chives, divided
• 1 c panko

Directions

• Preheat oven to 425 F.
• Bring a large pot of salted water to boil.
• Add pasta to boiling water and cook till barely done.
• Reserve 1 c of pasta water and drain remainder.
• Heat 5 tbsp olive oil in large cast iron skillet at med-high.
• Cook leeks, salt, and pepper in skillet until softened and starting to brown.
• Add red pepper flakes to skillet.
• Add broccoli rabe to skillet in small handfuls, stirring each batch in and allowing to wilt before adding more.
• Once all rabe has been added, quick for a few minutes more until all are bright green and wilted.
• Remove skillet from heat.
• Add pasta, reserved pasta water, 9 oz cheese, and 1/2 c chopped chives to skillet and stir well.
• Toss panko, pinch of salt, pinch of pepper, and 3 tbsp oil in small bowl.
• Scatter panko over skillet.
• Top panko with 3 oz cheese.
• Bake pasta in oven until bubbly and pank is deep golden brown (about 30 min).
• Serve topped with 1/2 c chives.