We were surprised by the delicious addition of Pecorino—its sharp saltiness marries so well with the salmon. Cook, relax, and enjoy!

What you’ll need:
8 oz broccoli rabe
2 large cloves garlic
1 oz Pecorino Romano
8 oz salmon fillet
16 oz penne rigate
½ tsp crushed red pepper
coarse salt
freshly ground black pepper
olive oil

Equipment:
large pot
grater
rimmed baking sheet
colander
large skillet

Recipe steps:

1. Prep ingredients
   Preheat broiler with rack 6 inches from heating source. Bring a large pot of salted water to a boil. Trim thick stems from broccoli rabe and chop the rest into 2-inch pieces. Thinly slice garlic and grate Pecorino.

2. Cook salmon
   Season salmon on both sides with salt and pepper and place on a rimmed baking sheet. Broil until opaque and cooked through, 6–8 minutes. Transfer salmon to a plate, leaving skin behind, and break into small pieces with a fork.

3. Cook pasta and greens
   Add penne to boiling water and cook until almost dente, about 7 minutes. Add broccoli rabe and cook until penne is al dente and broccoli rabe is crisp-tender, about 2 minutes more. Reserve ½ cup pasta water and drain.

4. Cook aromatics
   Heat 3 tablespoons oil in a large skillet over medium. Add garlic and ¼ teaspoon crushed red pepper (use less depending on your heat preference) and cook, stirring, until fragrant, about 2 minutes.

5. Finish pasta
   Add penne, broccoli rabe, and ⅔ of Pecorino to skillet and toss to coat. Add pasta water, a little at a time, until sauce coats pasta; season to taste with salt and pepper.

6. Serve
   Gently fold in salmon. Serve topped with remaining Pecorino, more crushed red pepper if desired, and a drizzle of oil. Enjoy!

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