Pork Noodle Soup with Broccoli Rabe and Fennel

alisoneroman.com

Sarina ZB

1 tablespoon olive oil, plus more for drizzling

1 pound ground pork*

Kosher salt, freshly ground pepper

4 cloves garlic, thinly sliced

1 tablespoon fennel seed

½ teaspoon crushed red pepper flakes, plus more

6 cups chicken or vegetable broth (I strongly recommend using water Better Than Bouillon)

6 to 8 ounces pasta (short, tube-y noodle or something fun like radiatori)**

1 bunch broccoli rabe, thick stems removed, chopped (or fine, use kale)

Parmesan or pecorino, lots of it

1 lemon, halved for squeezing (optional)

alternatively, use one pound of hot italian sausage, casing removed, and leave out the additional fennel seed and red pepper flakes

note: f you’re into weighing out your pasta, I can’t relate, but we are talking approximately 6 ounces of pasta needed here to serve 4 people. That’s about ⅓ of a one-pound box, ½ if your box is 12 ounces (which many are these days??). Basically: just eyeball it. Sorry in advance for all the opened boxes of pasta you’re about to have.

Directions at alisoneroman.com

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