Penne with Broccoli Rabe and Pancetta



12 ounces broccoli rabe or 1-1/2 cups broccoli florets
3 cups dried whole wheat or multigrain penne (8 ounces)
1/2 cup chopped onion (1 medium)
2 ounces pancetta or 3 slices bacon, chopped
2 cloves garlic, minced
1-1/3 cups chopped, seeded roma tomato (4 medium)
1/3 cup dry white wine or chicken broth
1/4 cup finely shredded Asiago cheese (1 ounce)

1. Wash broccoli rabe; drain well. Remove and discard large leaves; cut into 4-inch lengths. Set broccoli rabe aside.
2. In a 3-quart saucepan cook penne in a large amount of lightly salted boiling water for 9 minutes; add broccoli rabe. Cook about 3 minutes more until penne is tender; drain. Return pasta mixture to saucepan; cover and keep warm.
3. Meanwhile, in a 2- to a 2-1/2-quart saucepan, cook onion, pancetta, and garlic over medium heat until pancetta is crisp and onion is tender, stirring occasionally. Reduce heat to low; add tomato and wine. Cook and stir for 2 minutes.
4. Add tomato mixture to penne mixture in saucepan; toss to combine. Season to taste with salt and ground black pepper. Transfer to a warm serving dish. Sprinkle with cheese.

Servings: 4 to 6 servings

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